(adapted from an old recipe from Saisonküche)
150g soft butter
2 teaspoons baking powder
150g ground hazelnuts
2 teaspoons ground cinnamon
1/2 teaspoon ground cardamom
Line a muffins tray with 12 paper cases. Preheat the oven to 180°C.
Beat butter and sugar with an electric mixer until pale and creamy. Add one egg after the other and beat for about 3 minutes until foamy. Add milk and mix again shortly. Then, add flour, baking powder, cinnamon, cardamom and ground hazelnuts and mix well with the electric mixer.
Fill the batter into your prepared muffins cases and bake for about 25 minutes. Take them out of the oven. Fill the raspberry jam into a piping bag fitted with a small, pointed nozzle. Pop the piping nozzle into each baked muffin and squirt in a teaspoon's worth of jam.
Let cool and dust with icing sugar before serving.