Tropical Muffins

Ingredients

3 ounce package of cream cheese, softened

1 cup sugar

1 tsp. vanilla extract

1/2 tsp. Almond extract

1 egg

2 cups all-purpose flour

1 tsp. baking soda

1/2 tsp. salt

1/4 cup sour cream

2 -8 ounce cans crushed pineapple, drained

1/4 cup flaked coconut

1/2 cup sliced almonds

Directions

In a mixing bowl, beat cream cheese, sugar and extracts until smooth; stir in egg. Combine 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-lined muffin cups 3/4 full. Sprinkle with almonds. Bake at 350°F for 25 minutes or until muffins test done. Cool for 10 minutes before removing from pans to wire racks. Yield: One and a half dozen.