Yellow Squash Muffins

I will be freezing squash and zucchini today. I thought the squash bugs would have remedied my squash problem by now. Besides, life would be pretty dull without zucchini brownies anyway. 🙂

Yellow Squash Muffins

• 2 lbs crookneck yellow squash
• 2 eggs
• ¹⁄₂ cup melted butter
• ¹⁄₂ cup applesauce
• 1 cup sugar(I used sugar in the raw)
• 3 cups all purpose flour(I used self-rising and left out baking powder & salt)
• 5 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon cinnamon

1. Wash squash, trim ends, and cut into 1-inch slices.
2. Cook in a small amount of water for 15 to 20 minutes.
3. Drain well and mash.(I used the blender)
4. Measure 2 cups of the cooked squash, combine with eggs, butter, and applesauce, and set aside.
5. Combine dry ingredients in a large bowl.
6. Make a well in center of mixture.
7. Add squash to dry ingredients, stirring only until moist.
8. Spoon into greased muffin tins, filling 3/4 full.
9. Bake at 375 degrees F for 20 minutes or until toothpick inserted in center of muffin comes out clean.

They taste like pumpkin bread!

:)VIcki