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Prep Time: 0 Minutes Cook Time: 18 Minutes |
Ready In: 18 Minutes Servings: 12 |
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These are very coconutty if you like coconut. Moist and delish. Ingredients:
1 1/4 cups flour |
1 tsp baking powder |
1/4 tsp salt |
1 1/2 tsp vanilla |
1/4 tsp almond extract |
2/3 cup half-n-half |
1/2 cup butter, softened |
3/4 cup sugar |
2 eggs |
1 3/4 cup flaked coconut |
Directions:
1. Preheat the oven to 350 F. Grease and flour muffin tins.
2. Blend together the flour, baking powder, and salt in a small bowl. Stir the extracts into the half-n-half.
3. Beat the butter in a large bowl with an electric mixer on high speed for one minute. Gradually add the sugar and beat until
4. fluffy. Reduce the mixer speed to medium. Beat in the eggs until blended.
5. Reduce the mixer speed to low. Alternately beat in the flour and the cream mixtures, beginning and ending with the flour mixture just until blended.
6. Stir in the coconut. Fill the prepared muffin tins 2/3 full.
7. Bake for 18 to 20
8. minutes or until the muffins test done. Cool in the tin on a wire rack. Makes
9. 12 muffins
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