Peach Muffins: A Fruitful Way To Start The Day (NAPSA)—Great news for peach lovers! With comfort foods -_) in season, it’s a terrific time to breakfast, afternoon snack or on- the-go pick-me-up. Harvested at the peak of ripeness and canned within 24 hours to capture their sun-ripened flavors and nutrients, California Canned Peaches are just what muffins have been waitingfor. For more information visit www.calclingpeach.com. CALIFORNIA CLING PEACHES AND CREAM MUFFINS Makes 12 muffins Muffin Topping: 3 Tbsp. sugar 1% tsp. cinnamon % cup sliced almonds,finely chopped Muffin Batter: 1 can (15 oz.) California Cling Peachslices, drained 2 cups flour 1 cup sugar 2 1 1 2 % \Y% tsp. baking powder tsp. baking soda tsp. salt whole eggs cup vegetableoil cup water Cream Cheese Filling: 1 package(8 oz.) cream cheese 1 whole egg '% cup sugar % tsp. almondextract % tsp. salt 1 tsp. lemon juice _ ie - pick up a few cansof cling peaches and whip upa batch of “California Cling Peaches and Cream Muffins.” They are a quick and delicious wayto fill your kitchen with the flavors of summer. Easy to prepare, a favorite for the entire family, these muffins take just 20 minutes to bake. Courtesy of the California Cling Peach Board and Master Chef Gary Jenanyan, these muffins are perfect for a lazy Sunday morning UM Me Muffins made with canned Cali- fornia Cling Peaches are packed with summertime sweetness. Preheat oven to 375F. Prepare muffin topping by combining sugar, cinnamon and almonds in a small bowl. Mix well andset aside. Pure one half cup of peach slices and set aside. Dice remaining peachslices (about one half cup) andset aside. To prepare muffin batter, combine flour, sugar, baking powder, baking soda and salt in a large bowl. In a separate large bowl, mix eggs, vegetable oil and water. Add flour mixture to egg mixture and blend well. Stir in pured peaches. Then,fold in diced peaches. Set aside. To prepare filling, beat cream cheese until soft. Add egg, sugar, almond extract, salt and lemon juice. Beat until completely smooth and set aside. In paper-lined muffin pans, scoop a heaping tablespoon of muffin batter into the bottom of each mold. Then, scoop two teaspoons of cream cheese mixture into center of each muffin. Cover cream cheese mixture with a second scoop of batter. Sprinkle each muffin with topping mixture and bake in the 375F oven for 15-20 minutes. Remove from oven, allow to cool, and serve as desired.
