YELLOW SQUASH MUFFIN
- Servings: 1 dozen
- 1 pound yellow summer squash,cut into 1-inch slices
- 1/2 cup butter,melted
- 1 egg,lightly beaten
- 1-1/2 cups all-purpose flour
- 1/2 cup sugar
- 2-1/2 tsp. baking powder
- 1/2 tsp. salt
Place 1 in. of water in a saucepan;add squash.
Bring to a boil.
Reduce heat;cover and simmer for 5 minutes or until tender.
Drain and mash;stir in the butter and egg.
In a bowl,combine the flour,sugar,baking powder and salt.
Stir in the squash mixture just until moistened.
Fill greased muffin cups 3/4 full.
Bake at 375 for 20-25 minutes or until a toothpick inserted near the center comes out clean.
Cool for 5 minutes before removing from pan to a wire rack.