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Ingredients Jump to Instructions ↓

  1. 1 (3 ounce) package cream cheese, softened

  2. 1 cup sugar

  3. 1 teaspoon vanilla extract

  4. 1/2 teaspoon almond extract

  5. 1 egg

  6. 2 cups all-purpose flour

  7. 1 teaspoon baking soda

  8. 1/2 teaspoon salt

  9. 1/4 cup sour cream

  10. 2 (8 ounce) cans crushed pineapple, drained

  11. 1/4 cup flaked coconut

  12. 1/2 cup sliced almonds

Instructions Jump to Ingredients ↑

  1. In a mixing 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 degrees F for 25 minutes or until muffins test done. Cool for 10 minutes before removing from pans to wire racks.

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