Yield: 14

2 cups all-purpose flour
2/3 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/2 cup butter or margarine, melted
1 egg, slightly beaten
1 teaspoon vanilla extract
1/2 teaspoon almond extract
5 tablespoons raspberry preserves
42 whole blanched almonds, toasted
2 tablespoons granulated sugar

Heat oven to 400 degrees F. Grease 14 muffin cups.

Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, sugar, baking powder, and salt; mix well. Add milk, butter, egg, vanilla extract and almond extract; stir just until dry ingredients are moistened. Fill prepared tins 1/2 full. Spoon 1 teaspoon preserves into center of batter. Top with remaining batter, filling tins 3/4 full. Top each muffin with 3 whole almonds; lightly press into batter. Sprinkle evenly with 2 tablespoons sugar. Bake for 12 to 20 minutes or until golden brown. Cool 5 minutes; remove from pans.

To toast almonds, spread on cookie sheet; bake at 375 degrees F for 5 to 10 minutes or until light golden brown, stirring occasionally.