Pineapple Coconut Muffins
TOTAL TIME: Prep: 15 min. Bake: 25 min. + cooling
YIELD: 1-1/2 dozen.
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
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3 ounces cream cheese, softened
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1 cup sugar
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1 teaspoon vanilla extract
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1/2 teaspoon almond extract
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1 large egg
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2 cups all-purpose flour
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1 teaspoon baking soda
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1/2 teaspoon salt
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1/4 cup sour cream
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2 cans (8 ounces each) crushed pineapple, drained
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1/4 cup sweetened shredded coconut
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1/2 cup sliced almonds
Directions
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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.
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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.
Nutrition Facts
1 each: 151 calories, 4g fat (2g saturated fat), 19mg cholesterol, 159mg sodium, 25g carbohydrate (13g sugars, 1g fiber), 3g protein.
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