Ingredients
- 2 lbs yellow squash (about 8)
- 2 eggs
- 1 cup butter, melted
- 1 cup sugar
- 3 cups all-purpose flour
- 1 Tbsp plus 2 tsp baking powder
- 1 tsp salt
Preparation
Step 1
Cut squash in 1-inch slices. Cook in boiling water until tender. Drain well and mash. Measure 2 cups squash. Combine squash, eggs and butter. Stir well and set aside. Combine other ingredients. Add to squash mixture. Stir until just moistened. Spoon into greased muffin pans. Bake at 375° about 20 minutes. Freezes well.
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MY NOTES: I used to make this recipe using butternut squash. This is not MY original recipe - I have misplaced mine - but this recipe below is VERY similar, especially the large amount of baking powder! These are good with a meal or with soup.
* 3 cups all-purpose flour
* 1 cup sugar
* 4 teaspoons baking powder
* 1 teaspoon salt
* 1 teaspoon ground cinnamon
* 3/4 to 1 teaspoon ground nutmeg
* 1 cup milk
* 1 cup pureed cooked winter squash (butternut)
* 1/2 cup butter or margarine, softened
* 2 eggs, lightly beaten