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Preheat oven to 375°F. Coat twenty-four 1 3/4-inch muffin cups with cooking spray; set aside. In a small bowl, combine flour, ground almonds and baking powder; set aside.
In a medium bowl, beat butter with an electric mixer on medium speed for 30 seconds. Add granulated sugar; beat on medium speed until well mixed. Beat in egg, vanilla extract and almond extract. Alternately add flour mixture and milk to beaten mixture, beating on low speed just until combined after each addition.
Fill prepared muffin cups, using about 2 teaspoons batter for each. Drop 1/4 teaspoon of the spreadable fruit on top of batter in each cup. If desired, top each cup with sliced almonds.
Bake about 10 minutes or until a toothpick inserted off center, but not into spreadable fruit, comes out clean. Cool in muffin cups on wire rack for 5 minutes; remove from cups. Cool completely.