Yellow Squash Cornbread Muffins

• 2 lbs crookneck yellow squash, for 2 cups mashed (2 large/3 medium)
• 2 eggs (or 1 egg and 1 T flaxseed meal and 3 T water)
• 1/2 cup oil (or 1/2 cup melted butter)
• 1/2 cup applesauce
• 2/3 cup sugar
• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1 cup cornmeal
• 5 teaspoons baking powder
• 1 teaspoon salt

1. Wash squash and trim ends. Cut squash in half lengthwise and scoop out the seeds (even if they are really small and immature. Chop the squash into chunks.
2. Cook in a small amount of water in the microwave (covered) for 10-15 minutes or until the squash is mushy.
3. Drain the water and use a food chopper to mash the squash to a pulp. Measure 2 cups.
4. Combine the squash with eggs, butter, and 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 375Au0b0F for 20 minutes or until toothpick inserted in center of muffin comes out clean.

crookneck yellow squash, eggs, oil, applesauce, sugar, flour, whole wheat flour, cornmeal, baking powder, salt

Taken from www.food.com/recipe/yellow-squash-cornbread-muffins-381776 (may not work)