Sweet Squash (Mini) Muffins - cooking recipe

Ingredients

8 cups sliced yellow squash (about 2 pounds)
1 1/2 cups water
1/2 cup skim milk
1/3 cup margarine, melted
2 eggs, lightly beaten
3 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
3/4 teaspoon salt
vegetable oil cooking spray

Preparation

Bring to a boil the water and the squash. Cover, reduce heat, and simmer until tender, about 30 minutes.
Drain well.
Mash the squash. Using a strainer, drain well. Discard liquid.
Preheat oven to 375-degree F.
Mix the squash, milk, margarine, and eggs well. Set aside.
Mix flour, sugar, baking powder, and salt; and create a well in the center.
Place squash mixture in the well, stirring until the dry ingredients are just moistened.
Split batter evenly among muffin pans sprayed with vegetable cooking spray.
Bake 15-20 minutes in a 375-degree F oven. Remove from pan; let cool on wire rack.
These only last about 3-5 days max. before spoiling (less if left out, more if stored in refrigerator). Good for freezing though! Defrost in refrigerator or microwave.