Drain the peaches, reserving 1/4 cup of the syrup. Fine chop 1 cup of the peach slices. Set aside. In a blender container, combine the remaining peaches, margarine, eggs, the reserved peach syrup, and the lemon juice. Cover and blend until very smooth. Stir together all of the dry ingredients in a mixer bowl. Add the egg mixture folding it in until the dry mixture is just moistened. Fold in the reserved peaches and nuts. Bake at 350 degrees F for 20 to 25 minutes or until done. Cool in the muffin tin for 10 minutes then remove them to a rack to cool. Spread the tops with the peach preserves.
