Raspberry Almond Muffins - cooking recipe

Ingredients

5 oz. almond paste
1/2 c. butter, softened
3/4 c. sugar
2 eggs
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. almond extract
2 c. flour
1 c. buttermilk
1/4 c. raspberry preserves

Preparation

Cut almond paste into 12 pieces and pat each piece into a round disk.
Beat butter until creamy.
Beat in sugar until pale. Beat in eggs, one at a time, then mix in baking powder, baking soda and almond extract.
Fold in 1 cup flour, then buttermilk and 1 cup flour.
Spoon 2 tablespoons batter into each cup.
Top with level teaspoon of preserves, then piece of almond paste.
Top with another 2 tablespoons batter.
Bake at 350\u00b0 for 25 to 30 minutes. Makes 12.