Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Coconut Cream Muffins




Source of Recipe


Internet


List of Ingredients




1 1/4 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
1 1/2 tsp vanilla extract
1/4 tsp almond extract
2/3 cup half and half
1/2 cup butter, softened
3/4 cup granulated sugar
2 eggs
1 3/4 cups sweetened flaked coconut



Recipe



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 3/4 of the way full. Bake 18 to 20 minutes or until muffins test done. Cool in pan on wire rack.

You could serve them toasted with strawberry or raspberry jam for a real treat.

Yield: 1 dozen muffins.