Ingredients
3 ounces cream cheese, softened1 cup sugar1 teaspoon vanilla extract1/2 teaspoon almond extract1 large egg2 cups all-purpose flour1 teaspoon baking soda1/2 teaspoon salt1/4 cup sour cream2 cans (8 ounces each) crushed pineapple, drained1/4 cup sweetened shredded coconut1/2 cup sliced almonds
Preparation
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.
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.
