A few years ago I planted some yellow squash and it went gang busters in the garden. I made fritters with it, sauted it, roasted it, you name it. But I was at a loss of what else to do with it. So I found this recipe from CaramelPie and altered it to cut down on prep time and make them a little more healthful. And since the, they have been by far one of my favorite summer baked goods.

I just baked up my first batch of the season and they are just as yummy as I remember! Super moist, light and delicately sweet!

Ingredients:

YIELD: 15 muffins

• 2 cups baby yellow squash grated
• 2 eggs
• ¹⁄₂ cup melted butter
• ¹⁄₂ cup applesauce
• ¹⁄₂ cup sugar
• ¹⁄_{2  cup brown sugar}
• 2 cups whole wheat flour
• 1 cup all purpose flour
• 5 teaspoons baking powder
• 1teaspoon salt

Directions:

1. Wash squash, trim ends, and grate.
2. Measure 2 cups of the squash, combine with eggs, butter, and applesauce, and set aside.
3. Combine dry ingredients in a large bowl.
4. Make a well in center of mixture.
5. Add squash to dry ingredients, stirring only until moist.
6. Spoon into greased muffin tins, filling 3/4 full.
7. Bake at 350 degrees F for 18-20 minutes or until toothpick inserted in center of muffin comes out clean.