*  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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