Yellow Squash Muffins

1. 1

   Wash squash thoroughly; cut into slices. Cook in small amount of water until tender. Drain well and mash. Measure enough to make 2 cups. Combine squash, eggs and margarine.

2. 2

   Stir well and set aside. Combine remaining ingredients in large bowl. Make well in center of mixture. Add squash mixture to dry ingredients, stirring just until moistened.

3. 3

   Spoon into greased muffin tins, 3/4 full. Bake at 375u00b0 for 20 minutes or until brown.

* Per serving · 4 servings · Values may vary.

No additional tips available.