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Raspberry Almond Muffins
about 5 oz. almond paste
1/2 c. (1 stick) butter, softened
3/4 c. sugar
2 large eggs
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. almond extract
2 c. flour
1 c. buttermilk
about 1/4 c. raspberry preserves
Preheat oven to 350 degrees. 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
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, soda and extract. Fold
in 1 cup flour,
then buttermilk and lastly 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.
Makes 20 servings.