• ¾ cup sugar
  • 1 large egg
  • ¾ cup all purpose flour
  • ¾ cup cake and pastry flour
  • 2 tsp baking powder
  • ½ tsp salt
  • ½ tsp freshly ground nutmeg
  • ¼ cup vegetable oil
  • ¾ cup whipping cream
  • 1 tsp vanilla
  • ½ cup raspberry jam
  • melted butter
  • powdered sugar


Preheat oven to 350 degrees F.
Sift together the flours, salt, baking powder and nutmeg. Set aside.
In a large mixing bowl, whisk together the egg and sugar until very light in color.
Add the oil and whisk in well, then add the whipping cream until well blended.
Fold in the dry ingredients by hand just until the dry ingredients are incorporated into the batter. Do not over mix.
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.
Let them cool for 10 minutes before removing them from the pan. Cool on a wire rack.
When the muffins are cooled, fill a piping bag about ½ cup raspberry jam …

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