Raspberry Almond Muffins

Directions

1. 1
   Cut almond paste into 12 pieces and pat each piece into a round disk.
2. 2
   Beat butter until creamy.
3. 3
   Beat in sugar until pale. Beat in eggs, one at a time, then mix in baking powder, baking soda and almond extract.
4. 4
   Fold in 1 cup flour, then buttermilk and 1 cup flour.
5. 5
   Spoon 2 tablespoons batter into each cup.
6. 6
   Top with level teaspoon of preserves, then piece of almond paste.
7. 7
   Top with another 2 tablespoons batter.
8. 8
   Bake at 350° for 25 to 30 minutes. Makes 12.