Ingredients:

  • 1 lb (about 3 1/2) yellow “crooked neck” summer squash – cut into 1″ slices
  • 1 stick (1/2 C) butter – melted
  • 1 large egg – lightly beaten
  • 1-1/2 C flour
  • 1/2 C sugar
  • 2-1/2 tsp baking powder
  • 1/2 tsp salt

Directions:

  1. Preheat oven to 375 degrees
  2. Grease a 12 muffin pan – set aside
  3. Melt the butter – set aside
  4. In a small dish, lightly beat the egg – set aside
  5. In a bowl, combine the flour, sugar, baking powder and salt – set aside
  6. Place 1″ of water in a saucepan; add squash
  7. Bring to a boil
  8. Reduce heat
  9. Cover and simmer for 5 minutes or until tender
  10. Drain well and mash
  11. Stir in the melted butter and lightly beaten egg
  12. Stir the squash mixture into the flour mixture, just until moistened –  DO NOT OVER MIX!
  13. Fill 12 greased muffin cups 3/4 full
  14. Bake at 375 degrees for 20-25 minutes or until a toothpick inserted in the center comes out clean
  15. Cool for 5 minutes before removing from pan to a wire rack
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