Instructions: Heat oven to 400 . 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 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 at 400 for 12 to 20 minutes or until golden brown. Cool 5 minutes; remove from pans.

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

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