2 whole-wheat English muffins, split in half<\/p>\n
2 tablespoons low-fat tub cream cheese<\/p>\n
1 15-ounce can sliced peaches in juice, drained and any thick slices cut lengthwise into \u00bd-inch slices<\/p>\n
\u00be teaspoon ground cinnamon<\/p>\n
\u00bc teaspoon ground allspice<\/p>\n
\u00bc teaspoon ground nutmeg<\/p>\n
2 tablespoons light brown sugar, firmly packed<\/p>\n
2 teaspoons light tub margarine<\/p>\n
\u00bc cup uncooked quick-cooking oatmeal<\/p>\n
1. Preheat oven to 350\u00b0F.<\/p>\n
2. Line a baking sheet with aluminum foil. Place English muffin halves on baking sheet. Spread muffin halves with cream cheese.<\/p>\n
3. Put peaches in a bowl. Sprinkle \u00bd teaspoon cinnamon, allspice and nutmeg over peaches. Stir gently. Arrange peaches in a single layer on cream cheese.<\/p>\n
4. In a small bowl stir together brown sugar, margarine and remaining \u00bc teaspoon cinnamon. Add oatmeal. Using fingertips, rub mixture until crumbly. Sprinkle over peaches.<\/p>\n
5. Bake for 25 minutes, or until topping is firm and peaches are hot. Serve while hot.<\/p>\n
Serves 4<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":" Ingredients 2 whole-wheat English muffins, split in half 2 tablespoons low-fat tub cream cheese 1 15-ounce can sliced peaches in juice, drained and any thick slices cut lengthwise into \u00bd-inch slices \u00be teaspoon ground cinnamon \u00bc teaspoon ground allspice \u00bc teaspoon ground nutmeg 2 tablespoons light brown sugar, firmly packed 2 teaspoons light tub margarine […]<\/p>\n","protected":false},"author":1,"featured_media":28095,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"ep_exclude_from_search":false,"footnotes":""},"categories":[351],"tags":[],"ppma_author":[1573],"class_list":["post-18836","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-breakfast"],"acf":[],"yoast_head":"\n