1 tablespoon Peach Juice (reserved from canned peaches)
1/2 cup Cinnamon/Sugar
Drain peaches (reserve 1 tablespoon syrup for filling). Dice peaches.
Combine 2 cups sugar, flour, salt, baking powder, eggs, oil and milk. Fold in diced peaches.
In separate bowl mix with mixer cream cheese (softened), 3/4 cup sugar, almond extract and peach syrup.
Fill greased muffin tins 3/4 full of batter and drop 1 teaspoon filling and swirl into batter. Top with cinnamon/sugar and bake in 350 degree oven for 20 to 25 minutes or until edges brown. This muffin is dense and best served warm from the oven. Refrigerate leftovers.