Yellow Squash Muffins (1984)

• 
  2 lbs yellow squash
• 2 eggs
• 1 cup butter, melted
• 1 cup sugar
• 3 cups flour
• 1 tbspns plus 1 tspn baking powder
• 1 tspn salt

Wash the squash thoroughly, trim off the ends, cut into 1-inch pieces. and cook in a small amount of water for 15 to 20 minutes, or until soft. Drain well and smash. Measure 2 cups of squash.

Combine the squash. eggs, and butter. Stir well and set aside.

Combine the remaining ingredients in a large bowl. Make a well in the center of mixture; add the squash mixture. Stir just until moistened. Spoon into greased muffin pans and bake at 375 degrees for 20 minutes. Yields 18 to 24 muffins. 

More "Lost" Muffin Recipes

Cheddar Cheese Muffins (1985)

Sunset's Corn Pineapple Muffins (1963)

(Origin - "Utah Dining Car Cookbook" by the Junior League of Ogden, Utah, 1984.)