2 pounds yellow squash
2 eggs
1 cup melted butter
1 cup granulated sugar
3 cups all-purpose flour
1 tablespoon plus 2 teaspoons baking powder
1 teaspoon salt

Wash squash, trim ends, and cut into 1-inch slices. Cook in a small amount of water for 15 to 20 minutes. Drain well and mash.

Measure 2 cups of squash. Combine with eggs and butter and set aside.

Combine dry ingredients in a large bowl. Make a well in center of mixture. Add squash to dry ingredients, stirring only until moist. DO NOT OVERMIX the batter. Spoon into greased muffin tins, filling 3/4 full. Bake at 370 degrees F for 20 minutes, or until wooden pick inserted in center of muffin comes out clean.

Makes 18 muffins.

Serve warm with butter or serve cold.