Raspberry Almond Muffins

Directions

Heat oven to 350℉ (180℃).

Line muffin pans with foil baking cups. Cut almond paste into 16 pieces and pat each piece into a round disk about 1½ 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.