Dairy-Free Egg-Free Yellow Squash Muffins

I found the original hand-written recipe on a piece of notebook paper in a cookbook that I purchased at a yard sale. Because Witt is allergic to eggs, I substituted 1/4 c applesauce for each egg and they turned out great! (without apple flavor)

(For a healthier version of these muffins, click here.)



2 lb Yellow Squash (about 8)
1/2 c Applesauce
1 c melted DF Margarine
1 c White Sugar
3 c AP Flour
1 Tbs + 2 tsp Baking Powder
1 tsp Salt
1/2 tsp Baking Soda

Boil squash until tender. Drain. Return to pot and mash.

Measure 2 cups of squash into another bowl. Add applesauce and margarine. Mix. Add remaining ingredients. Mix. Fill ungreased muffin cups 3/4 full. Bake 350 until lightly golden brown; about 15 - 20 minutes.