Yellow Squash Muffins - cooking recipe

Ingredients

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

Preparation

Wash squash thoroughly, trim off ends.
Cut squash in 1-inch slices.
Cook in small amount of boiling water 15 to 20 minutes or until tender.
Drain water and mash.
Measure enough squash to equal 2 cups.
Combine squash , eggs and margarine; stir well and set aside.
Combine remaining ingredients in large bowl, making well in center of mixture; add squash mixture to dry ingredients stirring just until moistened.
Spoon into greased muffin tins, filling 3/4 full.
Bake at 375\u00b0 for 20 minutes.