Bread Recipes
Coconut Cream Muffins
Yield: 1 dozen
Ingredients
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- 2/3 cup heavy cream or Half-and-Half
- 1/2 cup softened butter
- 3/4 cup granulated sugar
- 2 eggs
- 1 3/4 cups sweetened flaked coconut
Instructions
- Heat oven to 350 degrees F. Grease and flour 12 muffin cups or line with paper liners.
- Whisk flour, baking powder and salt in a small bowl.
- Stir extracts into cream.
- Beat butter in large bowl with an electric mixer on high speed for 1 minute. Gradually add sugar and beat until fluffy.
- Reduce mixer speed to medium. Beat in eggs until blended.
- Reduce mixer speed to low. Alternately beat in flour and cream mixtures, beginning and ending with the flour, just until blended. Stir in coconut.
- Fill prepared muffin tins three-fourths full.
- Bake for 18 to 20 minutes or until muffins test done.
- Cool in pan on wire rack.