Squash Muffins

Based upon the same concept as zucchini bread, these muffins are moist and tasty.

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

Preheat oven to 350°F.

Combine the flour, baking powder, salt and sugar in a large bowl. Make a well in center of mixture.

Combine the grated squash, egg, milk and oil, and pour into the well. Stir just until moistened.

Spoon batter into lightly a greased muffin tin, filling cups two-thirds full. Bake for 20 to 25 minutes. Remove from muffin tin immediately.

Makes 12 muffins.