Squash Muffins - cooking recipe

Ingredients

3/4 c. brown sugar (light or part dark brown)
1/4 c. molasses or Alaga cane syrup
1/2 c. soft butter or oleo
1 egg, beaten
1/4 c. chopped pecans (optional)
1 c. cooked, mashed yellow summer squash
1 tsp. baking soda
1/2 tsp. salt
1 3/4 c. flour

Preparation

Drain cooked, mashed squash to consistency of mashed potatoes. Cream the sugar, syrup and butter.
Add egg and squash; blend. Mix or sift together the flour, soda and salt.
Beat with squash batter and fold in pecans if used.
Fill muffin pans that have been greased or sprayed with cooking spray about half full; bake at 375\u00b0 for 20 minutes.
Makes about 15.