Coconut Cream Muffins
2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 teaspoons vanilla
1/4 teaspoon almond extract
2/3 cup cream or milk
1/2 cup soft butter
3/4 cup sugar
1 3/4 cups sweetened flaked coconut
1/2 cup powdered sugar
1-2 Tablespoon milk
1-2 drop almond extract
Heat oven to 350°.
Line 12 muffin tin with paper liners.
Combine flour, baking powder and salt in a small bowl and set aside.
In another bowl, combine cream with extracts and set aside.
Beat butter in large mixing bowl on high speed for 1 minute.
Gradually add sugar and beat until fluffy.
Reduce mixer speed to medium and beat in eggs until well blended.
On low speed, alternately beat in flour and cream mixture beginning and ending with flour just until mixed.
Stir in coconut.
Fill muffin liners 3/4 full and bake for 18 to 20 minutes or until they test done.
Cool in pan on wire rack.
For glaze, mix all ingredients and drizzle over muffins.
Pairs Well With
A wonderfully moist coconut cream muffin. Yummy!