2 lb. yellow squash (about 8 med.)
2 eggs
1 c. butter, melted
1 c. sugar
3 c. all-purpose flour
1 tbsp. plus 2 tsp. baking powder
1 tsp. salt

Wash squash thoroughly, trim ends. Cut into 1 inch slices. Cook in small amount of boiling water 15 to 20 minutes until tender. Drain well, mash. Measure enough of the squash to make 2 cups.

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 pan, filling 3/4 full. Bake at 375 degrees for 20 minutes or until done. Makes 1 1/2 dozen.