Yellow Squash Muffins(Serves 18) - cooking recipe

Ingredients

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

Preparation

Cut squash in 1-inch slices; cook in a small amount of water until tender.
Drain well and mash.
Measure enough squash for 2 cups.
Combine squash, melted margarine and eggs; stir well and set aside.
Combine remaining ingredients in a large bowl.
Make a well in center of dry mixture and add squash mixture, stirring just until moistened.
Spoon into greased muffin tins.
Fill 3/4 full.
Bake at 375\u00b0 for 20 minutes, or until toothpick comes out clean.
Yields 1 1/2 dozen.