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This recipe is featured on Allergy Sense and
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! (and without apple flavor)
(For a healthier version of these muffins, click here.)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnus29E5lEEJjgJNZ4fKl9HPiGX4DB2c6-PeDTFV9bjXQR8APFYXvCJGRuMZC-NA0bT5Jx4ubDh-jPpMEE_MDr9_TsOUFd0SK2mdZSRPBGic8de3PsOZloqEh5DKel8l7Z1s7hmPKMwRs/s320/picture+079.jpg)
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.