Last weekend I noticed at our neighborhood farmer’s market that yellow squash were still available, and at lower prices. I’m sure some of you have had more than your share of yellow squash over the summer, but if you have an abundance of them and you’re not quite sure what to do with them, here’s an easy recipe. The muffins were moist and lightly flavorful. If you like cornbread, you’ll like this recipe.

Once I filled up my muffin tin, I had extra squash mix left, so I filled up my baking pan with the excess (about half way), and voila yellow squash bread loaf.

Ingredients:

2  lbs  crookneck yellow squash
2 eggs
1/2 cup melted butter
1/2 cup applesauce
1 cup sugar
3 cups all-purpose flour
5 teaspoons baking powder
1 teaspoon salt

Steps:

1  Trim ends of squash and cut into 1-inch slices.
2  Cook in a small amount of water for 15 to 20 minutes.
3  Drain well and mash.
4  Measure 2 cups of the cooked squash, combine with eggs, butter, applesauce, and set aside.
5  Combine dry ingredients in a large bowl.
6  Make a well in center of mixture.
7  Add squash to dry ingredients, stirring only until moist.
8  Spoon into greased muffin tins, filling 3/4 full.
9  Bake at 375 degrees for 20 minutes or until toothpick inserted in center of muffin comes out clean.