Coconut Cream Muffins

Coconut Cream Muffins

2 cups flour
1 tsp. baking powder
1/4 tsp. salt
1-1/2 tsp. vanilla
1/4 tsp. almond extract
2/3 cup cream or milk
1/2 cup butter, softened
3/4 cup sugar
2 eggs
1-3/4 cups sweetened flaked coconut

Heat oven to 350. Grease and flour a 12-cup muffin tin or line with paper liners. Combine flour, baking powder and salt in a small bowl; set aside. In another small bowl, combine cream with the extracts; set
aside. Beat butter in a large mixing 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 well blended. On low speed, alternately beat in flour and cream mixtures, beginning and ending with the flour, just until mixed (do not over mix!). 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.

GLAZE:

1/2 cup powdered sugar
1-2 Tbs. milk
1-2 drops almond extract

Mix ingredients and drizzle over muffins.

Recipe source: All-Betty-Crocker-Pillsburys Yesterdays Recipes yahoo group, submitted by Tracy Rhodes