Raspberry Almond Muffins

Ingredients

• 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

Instructions

1. Heat oven to 350 degrees F. Line muffin pans with foil baking cups.
2. Cut almond paste into 16 pieces and pat each piece into a round disc about 1 1/2 inches across.
3. In a large bowl, beat butter until creamy.
4. Beat in sugar until pale and fluffy.
5. Beat in eggs, one at a time, then mix in baking powder, baking soda and extract.
6. Fold in 1 cup flour, then buttermilk and then remaining flour until well blended.
7. Spoon about 2 tablespoons batter into each cup and smooth surface.
8. Top with level teaspoonful preserves, then with pieces of almond paste.
9. Top each muffin with another 2 tablespoons batter.
10. Bake for 25 minutes or until lightly browned.
11. Serve warm.