Coconut Cream Muffins
1 1/4 cups
1 teaspoon baking powder
1 1/2 teaspoons vanilla
2/3 cup heavy cream or half and half
1/2 cup softened butter
3/4 cup sugar
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.
Yield: 1 dozen.