Yellow Squash Muffins - cooking recipe

Ingredients

2 lb. yellow squash (about 8)
2 eggs
1 c. butter, melted
1 c. sugar
3 c. all-purpose flour
1 Tbsp. plus 2 tsp. baking powder
1 tsp. salt

Preparation

Cut
squash
in
1-inch
slices.
Cook in boiling water until tender.
Drain
well
and mash.
Measure 2 cups squash. Combine squash,
eggs
and\tbutter.
Stir well and set aside. Combine other ingredients.\tAdd to squash mixture.\tStir until just moistened.\tSpoon into greased muffin pans.
Bake at 375\u00b0 about 20 minutes.
Freezes well.