Squash Muffins

Ingredients

2 lbs. yellow squash (about 5 medium)
2 eggs, beaten
1 cup melted butter
1 cup sugar
3 cups all purpose flour
1 tbsp and 2 tsp baking powder
1 tsp salt

Directions

1. Preheat oven to 375. Wash squash, trim off ends, cut into slices. Cook in boiling water 15-20 minutes or until tender. Drain WELL and mash.
2. Measure out 2 cups of squash and mix with eggs and butter, set aside.
3. Combine remaining ingredients in large bowl, add remaining squash and the squash mixture, stir just until evenly moistened.
4. Spoon into greased muffin cups, filling 3/4 full. Bake for 20 minutes or until golden brown on edges (not whole muffin).

This recipe makes 18-24 muffins.