Recipe - Raspberry Almond Muffins

16 Regular muffins

The raspberry preserves and almond paste tucked inside these delicate
muffins make them a surprising treat.
About 5 ounces almond paste One half cup (1 stick) butter, at room temperature
Three fourths cup granulated sugar 2 large eggs 1 teaspoon baking powder One half teaspoon
baking soda 1 teaspoon almond extract 2 cups allpurpose flour 1 cup plain
yogurt or buttermilk About One fourth 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 One half 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini