Although it’s good to have savoury snacks sometimes you can’t help but cave into your sweet tooth, this vegan muffin recipe is a great healthier alternative!
110g cooked butternut squash (steamed until soft)
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.