Coconut Cream Muffins

1 1/4 cups flour

1 teaspoon baking powder

1/4 teaspoon salt

1 1/2 teaspoons vanilla

1/4 teaspoon almond extract

2/3 cup heavy cream or half and half

1/2 cup softened butter

3/4 cup sugar

2 eggs

1 3/4 cups sweetened flaked coconut

Heat oven to 350ºF. 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 way full.

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