Yellow Squash Muffins

Yellow Squash Muffins  This recipe came from my daughter Vicki.  She found it in a Taste of
                                         Home magazine.  It was on the Taste of Home website and may still
                                         be there.

1 lb yellow summer squash, cut into 1- inch slices

½ cup butter, melted

1 egg, lightly beaten

1 ½ cups all-purpose flour

½ cup sugar

2 ½ tsp baking powder

½ tsp salt

Place 1 inch of water in a saucepan; add squash.  Bring to a boil.  Reduce heat; cover and simmer for 5 minutes or until tender.  Drain and mash; stir in the butter and egg.  In a bowl, combine the flour, sugar, baking powder and salt. Stir in the squash mixture just until moistened.  Fill greased muffin cups ¾ full.  Bake 375 degrees for 20 to 25 minutes or until a toothpick inserted near the center comes out clean.  Cool for 5 minutes before removing from pan to a wire rack.  Makes 12.