Yellow Squash Muffins

1 lb yellow summer squash, peeled and cut into 1″ slices
1/2 cup melted butter
1 egg
1-1/2 cup flour
1/2 cup sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt

• Preheat oven to 375°

•  Bring squash to a boil in abut 1″ of water. Reduce heat. Cover and simmer for 5 minutes. Drain, mash
• Stir in butter & egg
• In a separate bowl, combine flour, sugar, baking powder and salt. Add to squash mixture.
• Fill muffin cups 3/4 full.
• Bake for 20-25 minutes