Raspberry Almond Muffins

About 5 ounces almond paste
1/2 cup butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon almond extract
2 cups all-purpose flour
1 cup buttermilk
About 1/4 cup raspberry preserves

Heat oven to 350 degrees F. Line muffin pans with foil baking cups.

Cut almond paste into 16 pieces and pat each piece into a round disc about 1 1/2-inches across.

In a large bowl, beat butter until creamy. Beat in sugar until pale and fluffy. Beat in eggs, one at a time, then mix in baking powder, baking soda and extract. Fold in 1 cup flour, then buttermilk and then remaining flour until well blended. Spoon about 2 tablespoons batter into each cup and smooth surface. Top with level teaspoonful preserves, then with pieces of almond paste. Top each muffin with another 2 tablespoons batter. Bake 25 minutes or until lightly browned.

Serve warm.