110g cooked butternut squash (steamed until soft)
1 tbsp maple syrup
1 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
35g dried cranberries
1. Preheat oven to 180C.
2. In a food processor combine all the ingredients except the cranberries. Mix until well combined.
3. Add the cranberries and pulse a few more times until they are well mixed. Spoon into lined muffin cups.
4. Bake for 10 mins and allow to cool.