Raspberry Almond Muffins

• 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

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.

almond paste, butter, sugar, eggs, baking powder, baking soda, almond, flour, buttermilk, raspberry preserves

Taken from www.food.com/recipe/raspberry-almond-muffins-28563 (may not work)