2 lb. yellow squash
2 eggs, slightly beaten
3/4 c. sunflower oil or 1 c. melted butter
1 c. sugar
3 c. all-purpose flour
5 tsp. baking powder
1 tsp. salt

Wash squash, trim ends, cut into 1 inch slices. Cook 15-20 minutes. Drain and mash. Measure 2 cups. Combine squash, eggs and butter. Stir well and set aside. Combine remaining ingredients and add to squash mixture. Spoon in greased muffin pans. Bake for 20 minutes at 375 degrees. Makes 2 dozen.