The Las Vegas Jaggi's

Just made these little babies - they are so good!

Nutella-filled Banana Muffins

ingredients:
2 cups unbleached, all-purpose flour
1 & 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
1/2 tsp. freshly grated nutmeg
1/4 tsp. ground cloves
1/2 cup (1 stick) salted butter
1 cup sugar
1 egg  **ran out of eggs and used 1T flaxseed with 3T water
2 medium bananas, mashed
1/3 cup milk
2/3 cup Nutella

instructions:
Preheat oven to 350. Line 12 regular size muffin tins with liners and lightly spray with cooking spray (this will keep the muffins from pulling away with the liners). Set aside.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Set aside.

With and electric mixer, cream the butter and sugar together until smooth. Beat in the egg, mashed banana, and milk. Scrape down the sides and bottom of bowl as needed.

With a silicone spatula, gently stir the dry ingredients into the wet. Divide the batter into the 12 muffins tins. Bake 20 minutes, or until a toothpick comes out clean. Place on a wire rack and let cool for 10 minutes. After 10 minutes, remove from the tin to cool completely.

Meanwhile, spoon the Nutella into a pastry bag fitted with a large tip. (I used a Wilton 4B.) Once the muffins are cooled, poke the tip into the center of each muffin. Fill until you see the muffin expand a bit and, while squeezing, pull the tip up and out of the muffin.