Peaches and Cream Muffins

Muffins:

2 cups canned peaches, drained (save juice) 

4 cups flour 

2 cups sugar 

2 teaspoons baking powder 

1/2 teaspoon salt 

3 eggs 

3/4 cup oil 

2 cups milk 

Filling:

8 ounces cream cheese 

3/4 cup sugar 

3 tablespoon peach juice 

1 teaspoon vanilla extract

Topping:

1/4 cup sugar 

Remaining Peach Juice

Preheat oven to 350 F

Dice the drained peaches to about the size of peas; set aside.In a large bowl, mix flour, sugar, baking powder and salt. In separate bowl combine eggs and oil; then whisk in the milk. Combine egg and flour mixtures; then fold in diced peaches.

For filling, beat cream cheese, sugar, peach juice and almond extract. Fill greased muffin tins half full of batter; drop 1 teaspoon of the filling into each muffin cup of the batter and top with 1 1/2 tablespoons more batter.

For topping, mix cinnamon and sugar; sprinkle over muffins. Bake for 20 minutes.