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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 18 |
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Let pineapple and coconut bring a refreshing twist to muffins with this recipe from Vicki Schrupp of Little Falls, Minnesota. Topped with sliced almonds, the moist morsels include sour cream and cream cheese. Ingredients:
1 package (3 ounces) cream cheese, softened |
1 cup sugar |
1 teaspoon vanilla extract |
1/2 teaspoon almond extract |
1 egg |
2 cups king arthur unbleached all-purpose flour |
1 teaspoon baking soda |
1/2 teaspoon salt |
1/4 cup sour cream |
2 cans (8 ounces each) crushed pineapple, drained |
1/4 cup flaked coconut |
1/2 cup sliced almonds |
Directions:
1. In a bowl, beat cream cheese, sugar and extracts until smooth; stir in egg. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream just until moistened. Fold in pineapple and coconut.
2. Fill greased or paper-line muffin cups three-fourths full. Sprinkle with almonds. Bake at 350° for 25 minutes or until muffins test done. Cool for 10 minutes before removing from pans to wire racks. Yield: 1-1/2 dozen.
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