Monday, November 16, 2015

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

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