Nutella Churro Donut Holes

INGREDIENTS Donut Holes: 1 cup self raising flour (or plain/all-purpose flour/s) 1 tablespoon sugar of choice ¼ teaspoon salt 1 teaspoon baking powder (1/2 teaspoon baking soda if using plain or all purpose flour/s) 2 tablespoons canola oil (or melted coconut oil) OR light butter/spread of choice, melted 1 large egg 2 teaspoons vanilla extract ½ cup low fat milk (or almond milk) Filling: ⅓ cup Nutella, melted (or Hazelnut Cacao Spread) Coating: 1 tablespoon light butter/spread of choice, melted ⅓ cup sugar of choice 2 teaspoons ground cinnamon

INSTRUCTIONS 1.Preheat oven to 350F. Spray a 24-count mini muffin tray with cooking oil spray; wipe over excess with paper towel and set aside. 2.In a large bowl, whisk all of the dry ingredients together. Make a well in the centre and add the oil, egg, vanilla and milk. Whisk the batter until smooth and lump free. 3.Spoon the batter (about 2 teaspoons) into each muffin hole, filling to to ¾ full. Bake for 10-15 minutes, or until they are golden in colour and a toothpick inserted into the centre of a donut comes out clean. Allow them to cool for 5 minutes a

4.Brush each donut over with a light coating of melted butter; combine the sugar and cinnamon together in a shallow bowl; toss each donut hole into the cinnamon sugar mix until evenly coated. 5.Fill a piping bag with the Nutella. Using a a narrow nozzle, fill each donut with the Nutella until they puff up and expand (not too much or the donuts will overflow).