-1/2 cup Nutella spread
-1 large egg
-5 tablespoons all purpose flour
- Heat the oven to 350 degrees (180 C). Line a 12-cup mini muffin pan with paper or foil liners.
- Put the Nutella and egg in a medium bowl and whisk until smooth and well blended. Add the flour and whisk until blended.
- Spoon the batter into the prepared muffin tins (about 3/4 full).
- Bake until a pick comes out with wet, gooey crumbs, 11 to 12 minutes. Let them cool for at least 5 minutes. Serve immediately or cover and store at room temperature for up to 3 days.