Squash Muffins - cooking recipe

Ingredients

2 lb. squash, sliced
2 eggs, lightly beaten
1 c. margarine, melted
1 c. sugar
3 c. flour
1 c. Tbsp. plus 1 tsp. baking powder
1 tsp. salt

Preparation

Preheat oven to 375\u00b0.
Cook squash in a small amount of water until tender.
Drain and mash thoroughly.
Measure 2 cups of squash.
Combine squash, eggs and margarine, stirring well.
Set aside.
Combine sugar, flour, baking powder and salt in a mixing bowl.
Make a well in the center and stir in the squash mixture until moistened.
Spoon into greased muffin tins, 3/4 full.
Bake for 20 minutes.
Can be frozen after baking.
Averages 24 muffins.