Yellow Squash Muffins
1 pound yellow summer squash, cut into 1 inch slices
½ cup butter, melted
1 egg, lightly beaten
1-1/2 cups all purpose flour
½ cup sugar
2-1/2 tsps baking powder
½ tsp salt
Place 1 inch 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 three fourths full
Bake at 375 for 20 to 25 minutes or until toothpick comes out clean
Cool for 5 minutes before removing from pan to a wire rack
Yield 1 dozen
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