Raspberry Almond Muffins

* Exported from MasterCook *

RASPBERRY ALMOND MUFFINS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Muffins Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 Regular muffins

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.



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