2 lbs. yellow squash, about 8 med.
2 eggs
1 c. sugar
3 c. all purpose flour
1 tbsp. plus 2 tsp. baking powder
1 tsp. salt

Trim off squash ends. Cut squash into one inch slices. Cook in a small amount of boiling water for 15 to 20 minutes or until tender. Drain well and mash. Measure enough to equal 2 cups.

Combine 2 cups mashed squash, eggs, butter, stir well, set aside. Combine remaining dry ingredients in large mixing bowl. Make a well in center. Add squash mixture to dry ingredients stirring just until moistened.

Spoon batter into greased muffin pans filling 3/4 full. Bake at 375 degrees for 20 minutes until wooden pick comes out clean.