Recipe and photo submitted by Brianna Hubbard
Yellow squash muffins:
Wet ingredients-
2 cups cooked, smashed yellow squash (this was about 3 medium sized squash for me)
2 eggs
1/2 cup butter melted
1/2 cup applesauce
Dry ingredients-
3 cups all purpose flour
1 cup sugar
5 teaspoons baking powder
1 tsp salt.
Combine wet ingredients and set aside
Combine dry ingredients in a large bowl and create a well in the center for wet ingredients
Stir together until just combined.
Fill well greased muffin tin 3/4 full. Makes 18 muffins.
Bake in oven at 375 for about 20 minutes.
(I sprinkled sugar on the tops of the muffins before baking)
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