2 lb. yellow squash
2 eggs
1 c. butter, melted
3 c. flour
1 tbsp. plus 2 tsp. baking powder
1 tsp. salt

Cut squash into 1 inch slices. Cook in small amount of water 15-20 minutes. Drain well and mash. Measure enough to equal 2 cups. Combine squash, eggs, and butter; stir well and set aside.

Combine rest of ingredients in large bowl; make a well. Add squash mixture; stir until moistened. Spoon into greased muffin pans 3/4 full. Bake at 375 degrees for 20 minutes. Makes 1 1/2 dozen.