2 c. flour

3/4 c. sugar

2 t. baking powder

1/4 t. salt

1/2 c. dairy-free margarine, melted and cooled

1/4 c. olive oil

1 1/2 T. egg replacer (equivalent to 3 eggs)

6 T. water

1 t. vanilla

1/2 c. vegan nutella at room temperature

Preheat the oven to 425 deg. F

In a large bowl, mix together the dry ingredients (flour, sugar, baking powder and salt).

In a large measuring cup, mix together the wet ingredients (melted margarine, olive oil, egg replacer, water and vanilla). Pour the wet ingredients into the dry ingredients and mix just until combined.

Spoon the batter into muffin pans lined with muffin papers. Blop 1 T. of nutella on top of the batter and swirl in with a bamboo skewer. Bake for 5 min. at 425 deg. F, then reduce heat to 350 deg. F and bake for additional 15-20 min.

Can't Stay Out of the Kitchen: Nutella Muffins