Yellow Squash Muffins - cooking recipe

Ingredients

2 lb. yellow squash
2 eggs
1 c. butter, melted
1 c. sugar
3 c. flour
1 Tbsp. plus 2 tsp. baking powder
1 tsp. salt

Preparation

Wash squash thoroughly; trim off ends (or peel the squash if it is large).
Cut squash in 1-inch slices.
Cook in small amount of water until tender.
Drain well and mash.
Measure enough of squash to equal 2 cups.
Combine squash, eggs and butter; stir well and set aside.
Combine all dry ingredients in a large bowl; make a well in the center of mixture.
Add squash mixture to dry ingredients, stirring just enough to moisten.
Spoon into well-greased muffin pans, filling 3/4 full.
Bake at 375\u00b0 for 20 minutes or until wooden pick inserted in center of muffin comes out clean.
Makes 1 1/2 dozen.