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Ingredients:
2 cups canned peaches, drained (save juice)
4 cups flour
2 cups sugar
2 teaspoons baking powder
1/2 teaspoons salt
3 eggs
3/4 cup oil
2 cups milk
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Filling:
8 oz. cream cheese
3/4 cup sugar
1 tablespoon peach juice
1 teaspoon almond extract
Topping:
1/2 cup sugar
1 teaspoon cinnamon
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Dice drained peaches to size of peas. Set aside. In a large bowl, mix flour, sugar, baking powder and salt. In separate bowl combine eggs and oil. Then whisk in the milk. Combine egg and flour mixtures. Then fold in diced peaches.
For filling, beat cream cheese, sugar, peach juice and almond extract. Fill greased muffin tins half full of batter. Drop 1 teaspoon of the filling into each muffin cup of the batter. Top with 1 1/2 tablespoons more batter.
For topping, mix cinnamon and sugar. Sprinkle over muffins. Bake in a preheated oven at 350° for 20 minutes. Serve warm.
Makes 24 muffins
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