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Raspberry Almond Muffins

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“May take a bit more time to fix but well worth it.”
READY IN:
45mins
SERVES:
16
UNITS:
US

Ingredients Nutrition

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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