Ingredients - 6 muffins
130g plain flour
80g light brown sugar
90g granulated sugar
70ml vegetable oil
70ml buttermilk (or any milk)
1 medium egg
1 tsp vanilla extract
1 tsp baking powder
1/4 tsp of salt
250g kinder chocolate
6 tbsp white chocolate hazelnut spread
Preheat your oven to 170 degrees fan and line a muffin tray with six cases.
In a bowl whisk together the oil, buttermilk, sugar, egg and vanilla.
Add in the flour and fold until just combined.
Add the kinder chocolate. Gently fold in.
Fill the muffin cases half way with the muffin batter and then place a tbsp of hazelnut spread on top.
Pour rest of the muffin batter equally between the 6 cases (I fill them about 3/4 full) making sure to cover the hazelnut spread.
Place in the centre of the oven and bake for 20-25 minutes or until a knife comes out clean when inserted.
Allow to cool for at least half an hour before decorating.
Add a dollop of hazelnut spread on top of each muffin and place a kinder chocolate on top.
Serve and enjoy!