Peaches and Cream Muffins
rec.food.recipes/tiberius
Yields about 30 muffins

4 cups all-purpose flour
2 cups sugar
2 tsp. baking powder
1 tsp. baking soda
3 cups fresh peeled and chopped peaches
4 large eggs, lightly beaten
2 cups sour cream (16 oz.)
1 cup Canola or vegetable oil
1 tsp. vanilla extract
1 tsp. almond extract

In a large bowl combine flour, sugar, baking powder and soda. Add peaches and toss gently. Combine eggs, sour cream, oil and extracts in medium bowl, mixing well. Stir into the dry ingredients just till moistened. Fill greased or paper lined muffin cups 2/3 full. Bake at 400 degrees for about 25-30 minutes or until muffins test done.