Mini squash pies with cranberry swirl

Ingredients:

1 bag of frozen squash
1/4 cup maple syrup
1/4 cup brown sugar
1/2 cup flour
1/2 cup oil
3 eggs
2 tsp baking powder
1/4 tsp salt
1/4 tsp cinnamon
1 tsp vanilla extract

for Cranberry Swirl:

1 cup jellied cranberry sauce

Directions:

Cook butternut squash in a pan of water until it’s soft. Drain and mash.  Add all other ingredients (apart from Cranberry sauce) and mix well.  Pour into greased muffin tins.

Heat 1 cup jellied cranberry sauce in a small saucepan until it’s more liquidy.  Drizzle a small amount of sauce over each muffin and gently stir in a bit to create swirls.

Bake approx 20 mins on 180.

Thank you Mishpacha Magazine for cranberry swirl inspiration!