Sunday, September 30, 2012

Easy Peasy Mocha Donut Muffins

Awhile back, as I browsed my food blogs (as I frequently do when I'm bored), I came across a review of the new Jif Hazelnut Spreads. At the time, they were so new that I hadn't seen them in the store yet. I Then I found out about the Mocha Cappuccino flavor...and I couldn't wait to get my hands on some.

To this day, my regular grocery store still doesn't carry them, but they are conveniently located near the end of an aisle at a certain supercenter I frequent, and noticed that they had been marked down. I had to do it. Even Mom agreed with me. However, with all the other baking projects that I've been trying, working with it has been pushed towards the back burner.

Last week, one of my usual blogs posted this recipe from a few years back. Three ingredient Nutella Donuts. With the small output size, it was a perfect for one thing: I don't have a donut pan. I'm running out of room in the kitchen to store pans, even if I bought one.

But, even though I was replacing Nutella with a competitor, I'm all about recipe experimentation. So I made an adjustment and baked them in a regular muffin pan!

The first thing I noticed about the mocha spread was the smell. You can't avoid that delicious mocha smell from the second the jar gets opened. The second thing was that the look and texture are not the same as Nutella. It's kind of a cross between peanut butter and chocolate frosting.

Still, I measured out 2/3 of a cup (giving my mother the spoon I used to scoop the stuff out to lick and making sure I licked the measuring cups clean!) and mixed the ingredients. The recipe, as follows:

Easy Peasy Mocha Donut Muffins
Adapted from Lauren's Latest
Makes 6 muffins

2/3 cup nutella + more for glazing
1 egg + 1 egg yolk

1. Preheat oven to 350 degrees. Spray muffin pan with baker's spray and set aside.
2. In small bowl, combine nutella, egg, egg yolk and flour until smooth batter forms. Spoon evenly into pans and spread batter around to fill cavities evenly.
3. Bake 12-15 minutes or until thoroughly cooked.
4. Remove from oven and cool 10 minutes before removing from pans. Cool completely on a wire rack.
The original recipe called for glazing with more Nutella and an optional sprinkling of hazelnuts. I didn't do that for a couple of reasons. For one, the texture of the mocha spread is not something that can easily be used to glaze like Nutella. For's hard to resist eating them right off the rack. They...smell...heavenly!

If you're expecting that perfect Nutella flavor, these aren't for you. You can't taste hazelnut whatsoever. The review I read had prepped me for such. But these things are absolutely divine and were ready in just about half an hour total. Two thumbs up...and I'm going to have to buy me a few cases of this stuff!

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