3 eggs
3/4 c. vegetable oil
2 tsp. baking powder
4 c. flour
2 c. sugar
2 c. milk
1/2 tsp. salt
2 c. peaches, diced and drained

Mix eggs, sugar, milk, oil, baking powder, salt and flour together. Beat for 2 minutes. Divide into 36 paper-lined muffin tins.

FILLING:

2 c. cream cheese, cubed and softened (12 oz.)
3/4 c. sugar
1 tsp. almond extract

Combine cream cheese, sugar, and extract; blend well. Drop about a teaspoon of cream cheese mixture into each muffin.

TOPPING:

Mix 1/3 cup sugar with some cinnamon. Sprinkle generously on top of muffins. Bake at 350 degrees for 20 minutes. Freezes well.