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Peaches and Cream Muffins

4 cups all-purpose flour
2 cups sugar
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
2 tsp. baking powder
1 tsp. baking soda

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. Yields about 30 muffins.

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