Raspberry Almond Muffins

Ingredients

• 5 ounces almond paste
• 1 stick butter room temperature
• 3/4 cup sugar
• 2 large Eggs
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon almond extract
• 2 cups flour
• 1 cup plain yogurt or buttermilk
• 1/4 cup raspberry preserves

Instructions

1. Heat oven to 350?. Line muffin pans with foil baking cups. Cut almond paste into 16 pieces and pat each piece into a round disk about 1 1/2 inches across.
2. 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 almond extract.
3. With a rubber spatula fold in 1 cup of the flour, then the yogurt, and lastly the remaining flour until well blended.
4. Spoon about 2 tablespoons of batter into each cup and smooth surface with your fingers. Top with a level teaspoon of raspberry preserves, then with a piece of almond paste. Top each muffin with another 2 tablespoons of batter.
5. Bake 25 to 30 minutes, or until lightly browned. Turn out onto a rack and let stand at least 10 minutes.