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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 16 |
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May take a bit more time to fix but well worth it. Ingredients:
5 ounces almond paste |
1/2 cup butter, softened |
3/4 cup sugar |
2 large eggs |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1 teaspoon almond extract |
2 cups flour |
1 cup buttermilk |
1/4 cup raspberry preserves |
Directions:
1. Preheat oven to 350 degrees.
2. Line muffin pan with foil baking cups.
3. Cut almond paste into 16 pieces and pat into a round disc (about 1 1/2 inches across).
4. In mixer cream butter and sugar until fluffy.
5. Beat in eggs then add baking powder, soda and extract.
6. Fold in 1 cup flour, buttermilk then remaining flour until well blended.
7. Spoon about 2 tablespoons batter into each cup and smooth surface.
8. Top with level teaspoonful of preserves, then the piece of almond paste.
9. Top each muffin with another 2 tablespoons of batter.
10. Bake 25 minutes or until lightly brown.
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