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Ingredients
- 2 eggs
- 1 c. margarine, melted
- 1 c. sugar
- 3 c. all-purpose flour
- 1 Tbsp. + 2 tsp. baking powder
- 2 lb. yellow squash
Method
- Wash squash thoroughly; cut into slices. Cook in small amount of water until tender. Drain well and mash. Measure enough to make 2 cups. Combine squash, eggs and margarine.
- Stir well and set aside. Combine remaining ingredients in large bowl. Make well in center of mixture. Add squash mixture to dry ingredients, stirring just until moistened.
- Spoon into greased muffin tins, 3/4 full. Bake at 375° for 20 minutes or until brown.
