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. Attach a star tip or other larger open tip to the piping bag.

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.

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.