6 tablespoons raisins
1/4 cup butter, softened
2 cups brown sugar
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
1 teaspoon almond extract
2 cups buttermilk
3 cups dried sugar
2 teaspoons cornstarch
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup sliced almonds
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour 2 pan muffin cups or line with paper muffin liners.
In a large bowl, cream together brown sugar and white sugar until smooth; Beat in the eggs, one at a time, beating well after each addition. Beat in the raisins, cup of butter, the brown sugar mixture alternately with the white sugar mixture. Combine the flour, baking powder, baking soda and salt; stir into the creamed mixture until well blended. Spoon batter into prepared muffin cups.
Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely. While muffins bake, combine raisin and almond batter in a small bowl or jar; sprinkles over hot muffins on the sides or holes. Preheat oven to 350 degrees F (175 degrees C).