I’ve never been called a tease until I started updating Prevention RD’s page on Facebook regularly. I’ve lost track of the messages that read something like, “YOU BETTER POST THE RECIPE FOR THE STRAWBERRY NUTELLA MUFFINS YOU RAVED ABOUT OVER A WEEK AGO…SOON!”
Apologies. Truly. That wasn’t very nice of me.
But I am a dietitian and I have to at least lead people to believe I eat something other than Strawberry Nutella Muffins and baked doughnuts for breakfast (I do…promise). For the record, I had oats TWICE this week for breakfast. But in all truthfulness, I try to post a balance of the sweet, the savory, the very, very healthy, and even some of the “watch the portion!” foods. At least that’s what I aim to do. With healthy twists, ideally.
Like in this recipe, I subbed in whole wheat pastry flour for most of the flour. I’ve said it many times before, but you really ought to get your hands on some whole wheat pastry flour or white whole wheat flour. The stuff works miracles in baked goods.
I also opted for low-fat buttermilk, and had the recipe called for vegetable oil…I would also sub in canola oil for the heart-healthy mono and polyunsaturated fatty acids.
Now who would argue that Nutella isn’t suitable for breakfast? At least they contain fruit! 😉
Strawberry Nutella Muffins slightly adapted from Two Peas & Their Pod
1 cup whole wheat pastry flour
1/2 cup all-purpose flour
1/2 tsp salt
2 tsp baking powder
1/2 cup sugar
1/4 cup canola oil
1 large egg
1/3 cup low-fat buttermilk
1 tsp vanilla extract
1 cup chopped fresh strawberries
1/3 cup Nutella
turbinado sugar, for sprinkling on top of muffins (optional)
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 separate bowl, whisk together canola oil, egg, buttermilk, and vanilla.
Mix the wet ingredients into flour mixture. Add slowly and gently stir, you don’t want to over mix. The batter will be very thick; 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. Sprinkle each muffin with turbinado sugar.
Bake muffins for 22-26 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. Yield: 10 muffins.
Nutrition Information (per muffin): 218 calories; 9.3 g. fat; 22 mg. cholesterol; 231 mg. sodium; 31.3 g. carbohydrate; 2.1 g. fiber; 2.2 g. protein
Result: So sinful and fresh! The strawberries add a lot to the muffins and despite the very thick muffin mix, the muffins are fluffy and light! I am also pleasantly surprised with the nutrition stats aren’t too shabby at all!
Question: How do you eat Nutella?