Yellow Squash Muffins - cooking recipe

Ingredients

2 lbs crookneck yellow squash
2 eggs
1/2 cup melted butter
1/2 cup applesauce
1 cup sugar
3 cups all-purpose flour
5 teaspoons baking powder
1 teaspoon salt

Preparation

Wash squash, trim ends, and cut into 1-inch slices.
Cook in a small amount of water for 15 to 20 minutes.
Drain well and mash.
Measure 2 cups of the cooked squash, combine with eggs, butter, and applesauce, and set aside.
Combine dry ingredients in a large bowl.
Make a well in center of mixture.
Add squash to dry ingredients, stirring only until moist.
Spoon into greased muffin tins, filling 3/4 full.
Bake at 375 degrees F for 20 minutes or until toothpick inserted in center of muffin comes out clean.