Yellow Squash Muffins - cooking recipe

Ingredients

2 lb. yellow squash
2 eggs
1 c. butter or margarine
1/2 c. sugar
1 Tbsp. plus 2 tsp. baking powder
1 tsp. salt

Preparation

Wash squash thoroughly; trim off ends.
Cut squash into one-inch slices.
Cook in small amount of boiling water for 15 to 20 minutes or until tender.
Drain well and mash.
Measure enough of the squash to equal two eggs and butter.
Stir well and set aside.
Combine remaining ingredients in a large bowl; make a well in center of mixture.
Add squash mixture to dry ingredients, stirring just until moistened.
Spoon into greased muffin pans, filling three-fourths full.
Bake at 375\u00b0 for 20 minutes or until done.
Yields 1 1/2 dozen.