[JustAmy]

My Aunt Junes Squash Muffins

2 Lbs yellow squash (4-6) steamed
2 eggs
1 cup butter (I never use margarine)
1/2 cup sugar
3 cups flour
1 tsp. salt
1 Tbls and 2 tsp. baking powder

Wash squash, trim ends, cut in chunks and cook until tender. Mash or puree.
Measure 2 cups mashed squash and combine with 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. Stir to moisten (but don't over stir).
Spoon into muffin cups 3/4 full. Bake at 375 for 20 minutes.

They go perfectly with almost any meal, but especially soups or chilies.

These are to die for. I swear by them. Great way to use up your extra garden squash in the summer too, which I always had too much of.
Submitted by SpookBrat

Thanks, Spooky .... they sound wonderful.

[SpookBrat]

Thanks for posting it. I will be crushed if no one makes them. LOL

[Victoria Delsoul]

Evening friends. Here is a song my dad loves…