Vegan Sara Beth

Create streusel topping by mashing all the ingredients together with a fork or pastry cutter, set aside. Make muffin batter by first creaming the margarine and sugar, add other liquid ingredients and mix, it will separate- that’s ok. Combine all dry ingredients together and sift them into your wet mixture. Mix until batter begins to come together, add peaches and mix another 15-30 seconds.Prepare your muffin tins by either greasing the cups or lining them with muffin liners. If you like a crunchier outside do not use a liner. Scoop 1/2 cup of batter into each muffin cup (if using regular sized muffin tin scoop 1/4 cup into each muffin cup) then top with streusel topping before putting the muffins into a 400 degree oven to bake for 32 minutes (if using regular sized muffin tin you may need to reduce time by around 5-10 minutes).

After baking allow muffins to sin for 3 minutes before removing to a wire rack to cool, at this time you can choose to drizzle with cream cheese icing or leave them as is.

optional)

For the cream cheese drizzle

2oz soy yogurt

1/4 cup vegan cream cheese

1.5 t vanilla powder

1/8 t salt

1/2 cup powdered sugar

Beat all ingredients together until smooth, put in a pastry bag with a fine tip or use a spoon to drizzle over the top of warm muffins.