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:
Preheat oven to 350 degrees.
Line muffin pan with foil baking cups.
Cut almond paste into 16 pieces and pat into a round disc (about 1 1/2 inches across).
In mixer cream butter and sugar until fluffy.
Beat in eggs then add baking powder, soda and extract.
Fold in 1 cup flour, buttermilk then remaining flour until well blended.
Spoon about 2 tablespoons batter into each cup and smooth surface.
Top with level teaspoonful of preserves, then the piece of almond paste.
Top each muffin with another 2 tablespoons of batter.
Bake 25 minutes or until lightly brown.
Servings: 16
Time preparation: 20 min.
Time total: 45 min.