5 oz. almond paste
1/2 c. butter, room temperature
3/4 c. granulated sugar
2 lg. eggs
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. almond extract
2 c. all purpose flour
1 c. plain yogurt or buttermilk
1/4 c. raspberry preserves

Heat oven to 350 degrees. 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" 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 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.