This was the perfect way to use up some fresh strawberries bought on our way home from Canterbury last weekend. The batter is thick and makes more cake-like muffins that were delicious! Thanks for the link, Pam!
1 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup sugar
1/4 cup canola oil
1 large egg
1/3 cup buttermilk
1 teaspoon vanilla extract
1 cup chopped fresh strawberries
1/3 cup Nutella
Preheat oven to 350 degrees. Line a muffin tin with paper liners or grease well. Set aside.
In a medium bowl, whisk together the flour, salt, baking powder, and sugar.
In a small bowl, combine canola oil, egg, buttermilk, and vanilla together. Use a fork or whisk and mix until well combined.
Incorporate the wet ingredients into flour mixture. Add slowly and gently stir, you don’t want to over mix. The batter will be thick. Carefully fold in the strawberries.
Fill each muffin cup half way with batter. Next, add a small spoonful of Nutella to each muffin cup. Cover the Nutella filling with the remaining batter.
Bake muffins for 17-20 minutes, or until muffins are golden brown and a toothpick comes out clean. Remove the muffins from the pan and let cool on a cooling rack.