Shelly's Recipe

MARZIPAN RASPBERRY MUFFINS

Category: Muffins

1 (7 oz) pkg almond paste
2 tbsp seedless raspberry jam
3/4 cup sugar
2 cups flour
2 tsp baking powder
1/2 tsp Salt and pepper, to taste
1 cup milk
1 tsp vanilla
1/3 cup butter, melted and cooled
1 egg, lightly beaten
1/4 tsp almond extract
3/4 tsp flaked coconut
24 whole blanched almonds

Preheat oven to 400. Slice almond past into 24 equal pieces, form each piece into 1 1/2 inch diameter circle (small enough to fit into you muffin pat without touching sides). Top center of 12 circles with 1/2 tsp jam; top with remaining circles, press edges to seal. Set aside.

In a bowl, stir together dry ingredients. In another bowl, stir together milk and next 4 ingredients until blended. Add dry to wet until just combined. Stir in coconut. Spoon half of batter into pans, place almond pocket horizontally on top of each portion of filling; do not let almond past touch sides of pan. Spoon remaining batter over past and top each muffin with 2 almonds. Bake 15-20 minutes or until lightly.

Note: You can also just roll the almond paste in a small ball without adding the jam; proceed as above.