Raspberry Almond Muffins

• 5 ounces almond paste
• 1/2 cup butter at room temperature
• 3/4 cup sugar granulated
• 2 large eggs
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon almond extract
• 2 cups flour, all-purpose
• 1 cup yogurt plain , or buttermilk
• 1/4 cup raspberry jam

1. Heat oven to 350F (180C).
2. Line muffin pans with foil baking cups.
3. Cut almond paste into 16 pieces and pat each piece into a round disk about 1 1/2 inches across.
4. In a large bowl, beat butter until creamy.
5. Beat in sugar until pale and fluffy.
6. Beat in eggs, one at a time, then mix in baking powder, baking soda, and almond extract.
7. With a rubber spatula fold in 1 cup of the flour, then the yogurt, and lastly the remaining flour until well blended.
8. Spoon about 2 tablespoons of batter into each cup and smooth surface with your fingers.
9. Top with a level teaspoon of raspberry preserves, then with a piece of almond paste.
10. Top each muffin with another 2 tablespoons of batter.
11. Bake 25 to 30 minutes, or until lightly browned.
12. Turn out onto a rack and let stand at least 10 minutes.

almond paste, butter, sugar, eggs, baking powder, baking soda, almond, flour, yogurt plain, raspberry jam

Taken from recipeland.com/recipe/v/raspberry-almond-muffins-47507 (may not work)