Raspberry Almond Muffins

May take a bit more time to fix but well worth it.

• Ready In: 45 mins
• Serves: 16

Ingredients

• 5  ounces almond paste
• 1⁄2 cup butter, softened
• 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 buttermilk
• 1⁄4 cup  raspberry preserves

Directions

1. Preheat oven to 350 degrees.
2. Line muffin pan with foil baking cups.
3. Cut almond paste into 16 pieces and pat into a round disc (about 1 1/2 inches across).
4. In mixer cream butter and sugar until fluffy.
5. Beat in eggs then add baking powder, soda and extract.
6. Fold in 1 cup flour, buttermilk then remaining flour until well blended.
7. Spoon about 2 tablespoons batter into each cup and smooth surface.
8. Top with level teaspoonful of preserves, then the piece of almond paste.
9. Top each muffin with another 2 tablespoons of batter.
10. Bake 25 minutes or until lightly brown.