----DRY MIX----
2 c  Flour
2 ts Baking powder
1/2 ts Salt
1 ts Cinnamon
1/8 ts Ground cloves

-WET MIX –
1/2 c Firmly packed dark-brown
-sugar
1/4 c Granulated sugar
1/2 c Softened butter or margarine
1 Lightly beaten egg
1 ts Grated lemon peel
1/2 ts Vanilla
1 c Milk
3/4 c Ground blanched hazelnuts
-(filberts)
1/4 c Seedless raspberry jam

Preheat oven to 400F, prepare pans. Combine dry mix. In another bowl cream
sugars with butter until light & fluffy; beat in egg, peel & vanilla, stir
in milk. Add dry mix to wet mix until just combined. Stir in hazelnuts.
Spoon half of batter into pans, place 1 tsp of jam in centre of each
muffin; do not let jam touch sides of pans. Spoon remaining batter into
pans & bake for 15-20 mins or until lightly browned. Makes 12. These
muffins freeze well.