Peaches and Cream Muffins
Ingredients:
2 3/4 cups sugar
4 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
3 eggs
3/4 cup oil
1 1/2 cups milk
2 cups canned peaches in syrup
8 ounces cream cheese, softened
1 teaspoon almond extract
1 tablespoon peach juice (reserved from canned peaches)
1/2 cup cinnamon sugar
Drain the canned peaches, setting aside 1 tablespoon of the juice for the filling. Dice the peaches.
Combine 2 cups of the sugar, the flour, salt, baking powder, eggs, oil, and milk together in a large bowl. Gently fold in the peaches.
In a new bowl, mix together the cream cheese, 3/4 cup of the sugar, almond extract, and peach syrup.
Grease or line the muffin tins. Fill tins half full with batter and drop a small spoonful of cream cheese filling on top. Fill the muffin tins almost to the top with more batter, and sprinkle liberally with cinnamon sugar. Bake in oven for 15-20 minutes.
These muffins are best hot out of the oven! Store leftovers in a Tupperware or sealed bag.
Source: Ke Alakai - BYU-Hawaii Student Newspaper