Squash Muffins

I don't know how much time I'll have for blogging in the next couple weeks, but I'd like to share a recipe for those of you with garden produce coming in now.  This recipe is for squash muffins, and they are so delicious!  I found this recipe about 10 years ago, and my kids beg for them as soon as the squash starts coming in.  They are somewhat sweet, but not as sweet as breakfast muffins.  They go well as a side bread with supper, much like cornbread muffins (although these have no cornmeal in them).  We serve them hot with butter.  Hope you enjoy!

1 lb squash, sliced, cooked, and drained (3-4 small squash, or about 2 large)
1/2 c. butter, melted
1 egg, beaten
1/2 c. sugar
1 1/2 c. all-purpose flour
2 1/2 tsp. baking powder
1/2 tsp. salt

Spray muffin tin and preheat oven to 375.  Combine squash, butter, and egg in a mixing bowl.  Stir in sugar, then add flour, baking powder, and salt.  Stir well.  Divide into 12 muffin cups and bake for about 20 minutes until lightly browned.  Serve hot with butter.   (One of these is 4 Weight Watchers Points)