2 c. squash, cooked, mashed & well drained
2 eggs
1 c. butter, melted
1 c. sugar
3 c. all-purpose flour
1 tbsp. plus 2 tsp. baking powder
1 tsp. salt

Combine squash, eggs and butter; stir well and set aside. Combine remaining ingredients in a large bowl; make a well in center of mixture. Add squash mixture to dry ingredients, stirring just until moistened. Spoon into greased muffin pans, filling 3/4 full. Bake at 375 degrees for 20 minutes or until toothpick comes out clean. Yield: 3 1/2 dozen.