Post by Mai on Aug 28, 2002 8:55:45 GMT -6
Coconut Cream Muffins
- Courtesy of members3.boardhost.com/mar/aoh/
Great with strawberry or raspberry jam!
1-1/4 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
1-1/2 tsp vanilla extract
1/4 tsp almond extract
2/3 cup half and half
1/2 cup butter, softened
3/4 cup granulated sugar
2 eggs
1-3/4 cups sweetened flaked coconut
Heat oven to 350 degrees F. 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.
- Courtesy of members3.boardhost.com/mar/aoh/
Great with strawberry or raspberry jam!
1-1/4 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
1-1/2 tsp vanilla extract
1/4 tsp almond extract
2/3 cup half and half
1/2 cup butter, softened
3/4 cup granulated sugar
2 eggs
1-3/4 cups sweetened flaked coconut
Heat oven to 350 degrees F. 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.