Yellow Squash Muffins

When you have an abundance of squash and don't know what to do with it, try these tender, moist and lightly sweet muffins.

Yellow Squash Muffins

Pre-heat oven to 350 degrees Fahrenheit

1 lb. yellow squash, shredded (I use my food processor)
1/2 c. butter, softened
1 egg, slightly beaten
1/2 c. sugar
1 tsp. salt
2 1/2 tsp. baking powder
1 1/2 c. all-purpose flour

1.  Mix shredded squash, butter, egg, sugar, salt and baking powder in a medium bowl until combined well.
2.  Stir in flour, being careful not to over mix.
3.  Fill greased muffin tins 3/4 full.
4.  Bake at 350 degrees for 20 - 25 minutes until toothpick inserted in center comes out clean.
5.  Cool 5 minutes before removing from pan.

Makes 1 dozen.

When we discover those hidden very large squash that are too tough for our preference, I shred and freeze them in one pound increments.  Thawing the frozen portions allows us to enjoy these tasty muffins throughout the year.