California Cling Peaches and Cream Muffins

We think of muffins as breakfast, but this is not your average muffin and is good any time of the day.

• 1 (15 ounce) can California Cling Peach slices, drained
• 2 cups flour
• 1 cup sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 whole eggs
• 1/2 cup vegetable oil
• 1/4 cup water

METHOD

Preheat oven to 375°F.

Prepare the muffin topping by combining sugar, cinnamon and almonds in a small bowl. Mix well and set aside.

Puree one half cup of the California Cling Peach slices and set aside. Dice the remaining California Cling Peach slices (about one half cup) and set aside.

To prepare the muffin batter, combine flour, sugar, baking powder, baking soda and salt in a large bowl. In a separate large bowl, mix the eggs, vegetable oil and water. Add the flour mixture to the egg mixture and blend well. Stir in the pureed peaches. Then, fold in the diced peaches. Set aside.

To prepare the filling, beat the cream cheese until soft. Add the egg, sugar, almond extract, salt and lemon juice. Beat until completely smooth and set aside.

Assembly: In paper-lined muffin pans, scoop a heaping tablespoon of muffin batter into the bottom of each muffin mold. Then, scoop two teaspoons of the cream cheese mixture into the center of each muffin. Cover cream cheese mixture with a second scoop of batter.

Sprinkle each muffin with topping mixture and bake in the 375°F oven for 15-20 minutes. Remove from oven, allow to cool, and serve as desired.

Yield: 12 muffins

recipe from www.inmamaskitchen.com

Recipe courtesy of the California Cling Peach Board and Gary Jenanyan

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