1 pk (7-oz) almond paste
2 tb Seedless raspberry jam
2/3 c  Sugar
2 c  Flour
2 ts Baking powder
1/2 ts Salt
1 c  Milk
1 ts Vanilla
1/2 c  Melted & cooled butter or
-margarine
1    Lightly beaten egg
1/4 ts Almond extract
3/4 ts Flaked coconut
24    Whole blanched almonds

Preheat oven to 400F, prepare pans. Slice almond paste into 24 equal
pieces; form each piece into 1-1/2″ diameter circle (or small enough to fit
into your size pans without touching the sides). Top centre of 12 circles
with 1/2 tsp jam; top with remaining circles, press edges to seal. Set
aside. In a bowl, stir together flour, sugar, b/pdr & salt. In another
bowl, stir together milk, butter, egg, vanilla & almond extract until
blended. Add dry mix to wet mix until just combined. Stir in coconut. Spoon
half of batter into pans, place an almond pocket horizontally on top of
each portion of filling;do not let almond paste touch sides of pans. Spoon
remaining batter over paste & top each muffin with 2 almonds. Bake 15-20
mins or until lightly browned. These muffins freeze well. Makes 12. Note:
Muffins can also be prepared by cutting almond paste into 12 equal pieces &
rolling each into a ball. Use this as the filling, without the jam; proceed
as above. Serve muffins with jam.