Yellow Squash Muffins - cooking recipe

Ingredients

2 to 3 medium yellow squash = 2 c. cooked and mashed with 1 c. water
1 c. sugar
2 eggs
3 c. flour
5 tsp. baking powder
1 tsp. salt
1 c. butter

Preparation

In 2-quart saucepan,
cook chopped squash in 1 cup water until soft and able to mash. Add more squash if necessary or water. Add sugar, eggs and butter to hot mixture. Beat in dry ingredients. The batter should be cake mix consistency. Add more water to batter to make smooth like cake mix consistency.
Pour into 16 greased muffin tins. Bake at 400\u00b0 for 25 minutes. Cool. Good frozen for weeks. Makes 16 muffins. Can do ahead. Summer squash is always plentiful and finding delicious and nutritious recipes are appreciated. This is good for any meal or snack.