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Reviews Date product posted
Mon January 26, 2004
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Ingredients: 1 pound yellow summer squash, cut into 1 inch slices
1/2 c. butter, melted
1 egg, lightly beaten
1-1/2 c. all-purpose flour,(I use 1 cup almond and 1/2 c flaxmeal)
1/2 c. splenda
1-1/2 t. baking powder
1/2 t. salt
How To Prepare: Place 1 inch of water in a saucepan; add squash, Bring to a boil. Reduce heat;cover and simmer for 5 mins or until tender. Drain and mash squash. Stir in the butter and egg. In a bowl, combine the flour, splenda, baking powder and salt. Stir in the squash mixture just until moistened.
Fill greased muffin cups 3/4 full. Bake at 375 degrees for 25-30 mins, or until a toothpick comes out clean. Cool for five mins before removing from pan to a wire rack.yields: 1 dozen
Number of Servings: 12
Preparation Time: 20 mins
Effort (Easy, Average, Difficult): Easy

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