4 c. canned peaches, drained (save juice)
4 c. flour
2 c. sugar
2 tsp. baking powder
1/2 tsp. salt
3 eggs
3/4 c. oil
2 c. milk

Filling:

8 oz. cream cheese, softened
3/4 c. sugar
1 tbsp. peach juice
1 tsp. almond extract

Topping:

1/2 c. sugar
1 tsp. cinnamon

Dice peaches into small pea size. In large bowl, mix flour, sugar, baking powder and salt. In a small bowl, mix eggs and oil, then whisk in milk; combine egg and flour mixture. Fold in peaches.

For filling, beat cream cheese, sugar, peach juice and almond extract. Fill greased muffin tins half full of batter. Drop 1 teaspoon of filling into muffin; add 1 1/2 tablespoons more batter. Sprinkle on topping mixture.

Bake at 350°F for 20 to 24 minutes. Serve warm.

Makes about 3 to 3 1/2 dozen.