Preheat oven to 400°F, 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.