Coconut Cream Muffins

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

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 18 to 20 minutes or until muffins test done. Cool in pan on wire rack.

Yields 1 dozen.