Step 1

Preheat oven to 350 degrees F.

Step 2

Sift together the flours, salt, baking powder and nutmeg. Set aside.

Step 3

In a large mixing bowl, whisk together the egg and sugar until very light in color.

Step 4

Add the oil and whisk in well, then add the whipping cream until well blended.

Step 5

Fold in the dry ingredients by hand just until the dry ingredients are incorporated into the batter. Do not over mix.

Step 6

Bake for about 13 minutes for mini muffins or 15-18 minutes for larger muffins. Watch them carefully and as soon as a wooden toothpick inserted into the center comes out clean, take them out. It is very easy to over bake mini muffins especially.

Step 7

Let them cool for 10 minutes before removing them from the pan. Cool on a wire rack.

Step 8

When the muffins are cooled, fill a piping bag about ½ cup raspberry jam. Attach a star tip or other larger open tip to the piping bag.

Step 9

Push the piping bag tip into the center of the muffin. This can be done on the top or side of the muffin. Wiggle the piping bag tip around a little bit to create a cavity before squeezing the piping bag to fill the cavity.

Step 10

When all of your muffins are filled, brush the outsides of the muffins with a little melted butter and roll them in powdered sugar before serving.