Heat oven to 350 degrees F. Line muffin tin with paper liners (or spray with cooking spray). Combine flour, baking powder and salt in a small bowl and set aside.
In another bowl, combine cream with extracts and set aside. Beat butter in a large mixing bowl on high speed for 1 minute. Gradually add sugar and beat until fluffy. Reduce mixer speed to medium and beat in eggs until well blended. On low speed, alternately beat in flour and cream mixture beginning and ending with flour just until mixed. Stir in coconut.
Fill muffing liners 3/4 full and bake for 18 to 20 minutes or until they test done. Cool in pan on wire rack.
In a small bowl dump the powdered sugar. Add the almond extract and stir before adding 1 to 2 Tbsp. of milk slowly until a light glaze is made. Drizzle over almost cooled muffins.
|Time:||15 Minutes Preparation Time|
20 Minutes Cooking Time
Source: Recommended by a friend who said they were divine!
By LovingLynden from Lynden, WA
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