Raspberry almond muffins (alston)

Yield: 6 Servings

Ingredients:

16 Regular muffins

Instructions:

The raspberry preserves and almond paste tucked inside these delicate muffins make them a surprising treat. About 5 ounces almond paste 1/2 cup (1 stick) butter at room temperature 3/4 cup granulated sugar 2 large eggs 1 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon almond extract 2 cups all-purpose flour 1 cup plain yogurt or buttermilk About 1/4 cup raspberry preserves Heat oven to 350 F. Line muffin pans with foil baking cups. Cut almond paste into 16 pieces and pat each piece into a round disk about 1 1/2 inches across. In a large bowl beat butter until creamy. Beat in sugar until pale and fluffy. Beat in eggs one at a time then mix in baking powder baking soda and almond extract. With a rubber spatula fold in 1 cup of the flour then the yogurt and lastly the remaining flour until well blended. Spoon about 2 tablespoons of batter into each cup and smooth surface with your fingers. Top with a level teaspoon of raspberry preserves then with a piece of almond paste. Top each muffin with another 2 tablespoons of batter. Bake 25 to 30 minutes or until lightly browned. Turn out onto a rack and let stand at least 10 minutes. Source: Muffins By Elizabeth Alston > Submitted By SKAYLA@AOL.COM On FRI 23 JUN 1995 100552