Yellow Squash Muffins

Yield: 18 muffins

Ingredients

• 2 pounds yellow squash
• 2 eggs
• 1 cup melted butter
• 1 cup granulated sugar
• 3 cups all-purpose flour
• 1 tablespoon + 2 teaspoons baking powder
• 1 teaspoon salt

Instructions

1. 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.
2. Measure 2 cups of squash. Combine with eggs and butter and set aside.
3. Combine dry ingredients in a large bowl. Make a well in center of mixture.
4. Add squash to dry ingredients, stirring only until moist. DO NOT OVER-MIX the batter.
5. Spoon into greased muffin tins, filling 3/4 full.
6. Bake at 370 degrees F for 20 minutes, or until wooden pick inserted in center of muffin comes out clean.
7. Serve warm with butter or serve cold.