Heat the oven to 375 degrees. Line 12 muffin cups with muffin liners. Whisk the flour, sugar, baking soda, cinnamon and nutmeg in a large bowl. Whisk the cottage cheese, butter, buttermilk and egg in a medium bowl until blended. Stir the cottage cheese mixture into the flour mixture until combined. Spoon half of the batter into the muffin cups; top with half of the hazelnut-cocoa spread. Spoon the remaining batter into the muffin cups; top with the remaining hazelnut-cocoa spread. Swirl gently with a small knife. Bake for 20 to 25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Cool in the pan on wire a rack for 5 minutes; remove from the pan. Cool completely.