Line cupcake pan. Preheat oven to 350. In a small bowl, whisk milk and ground flax seed. In a large bowl, sift flour, hazelnut meal, baking powder, baking soda, cinnamon, nutmeg, and salt. Add maple syrup, sugar, canola oil, vanilla, and hazelnut liqueur to the milk mixture and beat well. Add the wet ingredients to the dry ingredients, mixing till mostly smooth. Fill cupcake liners 2/3rds full. Bake 22-24 minutes. Let cool. Fill with raspberry preserves.
Next time, try without the cinnamon. And maybe with a kind of buttercream frosting, like http://the-cupcakery-blog.blogspot.com/2008/02/broken-leg-eat-hazelnut-frangelico.html. Blackberry buttercream frosting seems like a good idea. Also consider giving them a crust of ground hazelnuts on the bottom.
Be careful of reading health books, you might die of a misprint.
-- Mark Twain
This page was last modified on 2011 December 20.