Raspberry Pecan Muffins

Batter:
1 3/4 c. flour
1/2 c. sugar
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 c. cold butter
1 egg
3/4 c. sour cream
1 tsp. almond extract
In a bowl, combine first 5 ingredients; cut in butter. Combine egg, sour cream and extract until smooth; stir into dry ingredients just until moistened. (Batter will be thick.) Set aside.

Filling:
1 (8 oz.) pkg. cream cheese, softened
1 egg
1/4 c. sugar
1/2 tsp. vanilla
Beat cream cheese, egg, sugar and vanilla until smooth.

Streusel Topping:
1/3 c. flour
2 Tbsp. sugar
1/3 c. chopped pecans
2 Tbsp. cold butter
Combine dry ingredients and cut in butter.
3/4 c. raspberry pie filling

Fill greased muffin cups with layers of batter, cream cheese filling, raspberry pie filling, batter, and streusel topping. Bake at 350° for 30 minutes. Cool 5 minutes; cut around muffin and carefully remove to wire rack. Yield: 18 muffins.

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