1 29 oz. can peaches, drained, reserve juice 4 c. all-purpose flour
2 c. granulated sugar
2 tsp. baking powder
1/2 tsp. salt
3 eggs
3/4 c. vegetable oil
2 c. milk
FILLING:
1 (8 oz.) pkg. cream cheese, softened
3/4 c. granulated sugar
1 Tbsp. reserved peach juice
1 tsp. almond extract
TOPPING:
1/2 c. sugar
1 tsp. ground cinnamon
Dice drained peaches; set aside.
In a large bowl, mix flour, sugar, baking powder and salt.
In a separate bowl, combine eggs and oil. Whisk in the milk.
Combine egg and flour mixtures just until combined; fold in peaches.
For filling, beat cream cheese, sugar, peach juice and extract.
Fill greased muffin tins half full of batter. Drop 1 tsp. (a regular teaspoon, not a measuring teaspoon) of filling into the center of each muffin cup of the batter. Top with 1 1/2 Tbsp. more of the batter).
For topping, mix sugar and cinnamon. Sprinkle over muffins.
Bake in a preheated 350 degree oven for 20 minutes.* Serve warm. Makes 24 regular size muffins or 12 jumbo muffins. (NOTE: I get 30-32 muffins from this recipe.)
*When using the jumbo pans, bake @ 350 degrees for 30-35 minutes, or until muffins test done.