Breakfast for 12

Coconut Cream Muffins

Name: Coconut Cream Muffins
Total time: 35 min
Yield: 12 servings
Cuisine: American
Ingredients: 2 cups flour; 1 tsp baking powder; 1/4 tsp salt; 1 1/2 tsp vanilla; 1/4 tsp almond extract; 2/3 cup cream or 2/3 cup milk; 1/2 cup soft butter; 3/4 cup sugar; 2 eggs; 1 3/4 cups sweetened flaked coconut; 1/2 cup powdered sugar; 1 1/2 tbsp milk; 1 1/2 drop almond extract

Tender coconut muffins bake from a buttery vanilla batter and finish with a simple sweet glaze.

$0.42per serving $

35 minstart to table

12servings

American Vegetarian Kid-friendly Budget Breakfasts Back to school

Ingredients

2 cups flour
1 tsp baking powder
1/4 tsp salt
1 1/2 tsp vanilla
1/4 tsp almond extract
2/3 cup cream or 2/3 cup milk
1/2 cup soft butter
3/4 cup sugar
2 eggs
1 3/4 cups sweetened flaked coconut
1/2 cup powdered sugar
1 1/2 tbsp milk
1 1/2 drop almond extract

Steps

Heat the oven to 375 F and line a 12-cup muffin pan.
Whisk the flour, baking powder, and salt in a medium bowl.
Beat the butter and sugar in a large bowl, then beat in the eggs, vanilla, and almond extract.
Stir the dry mixture, cream or milk, and coconut into the butter mixture.
Divide the batter among the muffin cups and bake for 20 minutes, until firm and lightly golden.
Whisk the powdered sugar, milk, and almond extract, then drizzle the glaze over the warm muffins.

Main ingredient on sale this week? See what to make with eggs on sale.