SQUASH MUFFINS

Squash Muffins

2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
2 tablespoons granulated sugar
2/3 cup grated yellow squash
1 egg, beaten
3/4 cup milk
2 tablespoons vegetable oil

Combine flour, baking powder, salt, sugar and squash in a large bowl; make a well in center of mixture.

Combine egg, milk and oil; add to dry ingredients, stirring just until moistened.

Spoon batter into lightly greased muffin pans, filling two-thirds full. Bake at 350 degrees F for 20 to 25 minutes. Remove muffins from pans immediately.

Yields 1 dozen.