| 1 | The raspberry preserves and almond paste tucked inside these delicate muffins make them a surprising treat. |
| 2 | About 5 ounces almond paste ?cup (1 stick) butter, at room temperature ?cup granulated sugar 2 large eggs 1 teaspoon baking powder ?teaspoon baking soda 1 teaspoon almond extract 2 cups all-purpose flour 1 cup plain yogurt or buttermilk about ?cup raspberry preserves heat oven to 350°F. |
| 3 | Line muffin pans with foil baking cups. |
| 4 | Cut almond paste into 16 pieces and pat each piece into a round disk about 1 ?inches across. |
| 5 | In a large bowl, beat butter until creamy. |
| 6 | Beat in sugar until pale and fluffy. |
| 7 | Beat in eggs, one at a time, then mix in baking powder, baking soda, and almond extract. |
| 8 | With a rubber spatula fold in 1 cup of the flour, then the yogurt, and lastly the remaining flour until well blended. |
| 9 | Spoon about 2 tablespoons of batter into each cup and smooth surface with your fingers. |
| 10 | Top with a level teaspoon of raspberry preserves, then with a piece of almond paste. |
| 11 | Top each muffin with another 2 tablespoons of batter. |
| 12 | Bake 25 to 30 minutes, or until lightly browned. |
| 13 | Turn out onto a rack and let stand at least 10 minutes. |
