Categories: Muffins, Breads
      Yield: 6 servings
 
     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.