Gingerbread Oatmeal Breakfast Cups

Prep time: 15 minutes

Cook time: 34 minutes

For cups: Preheat oven to 350°F and line a 12-cup muffin tin with cupcake liners. In a large bowl, whisk milk, molasses, butter, eggs and vanilla together until combined. Mix in oats, dried cranberries, chocolate, gingerbread spice, baking powder and salt until combined.

Evenly divide oat mixture between muffin cups. Bake until edges are light golden-brown and center is set, about 25 to 30 minutes. Allow to at room temperature for 10 minutes before inverting muffin tin onto cooling rack to release cups.

For glaze: In a medium bowl, beat cream cheese and butter together using an electric hand mixture until smooth. Add powdered sugar, milk and gingerbread spice and beat until a smooth glaze forms. Drizzle cups with glaze and serve warm.

Yield: 12 cups

Tip: To make gingerbread spice, simply mix together 3/4 teaspoon ground ginger, 3/4 teaspoon ground cinnamon, 1/8 teaspoon ground clove, 1/8 teaspoon ground nutmeg and 1/8 teaspoon allspice.