Peaches & Cream Muffins

[Shoshanna]

PEACHES AND CREAM MUFFINS


DIRECTIONS: 

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. Cups will be full.

For topping, mix sugar and cinnamon. Sprinkle over muffins.

Bake in a preheated 350 degree oven for 2025 minutes.* Serve warm. Makes 24 regular size muffins or 12 jumbo muffins. (NOTE: I get 30-32 regular muffins from this recipe.)

*When using the jumbo pans, bake @ 350 degrees for 30-35 minutes, or until muffins test done.














   


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