April 8th, 2012
Preheat oven to 375 F (190 C)
Prepare muffin topping by combining sugar, cinnamon and almonds in a small bowl. Set aside.
Puree 3 cups (750mL) of the California Cling Peach slices and set aside. Dice remaining California Cling Peach slices and set aside.
Prepare muffin batter according to package directions, using water instead of milk. Add eggs, vegetable oil, sugar and pureed peaches. Fold in diced peaches. Set aside.
To prepare filling, beat cream cheese until soft. Add eggs, sugar, almond extract, salt and lemon juice. Beat until completely smooth and set aside.
In paper-lined muffin pans, place one scoop of muffin batter into the bottom of each muffin mold.
Use a pastry bag to squeeze 2tsp (10mL) of the cream cheese mixture into the centre of each muffin. Cover cream cheese mixture with a second scoop of batter.
Sprinkle each muffin with topping mixture and bake for 20 to 25 minutes. Remove from oven, allow to cool and serve.