Squash muffins. Alternative title: Why Patrice loves me

Patrice e-mailed me yesterday to say that she'd just found out from a reader that her blog is listed third (THIRD!) on Google if you search for "squash muffins." She ranks just behind the Food Network and AllRecipes.com.

The reason she wanted me to know is that I sent that recipe out to all of our female family members after my sister made them for our Thanksgiving lunch about 10 years ago. My sister has no recollection of this at all; I think that was because she was too busy crowing about some sort of dressing she'd made from a box mix, but I'm here to tell you, these muffins she made from scratch are THE BOMB.

And here is the part where I show you a picture of Patrice's muffins, because I don't feel well enough to make them for you right now:

Now. Hers have green things in them, because she ran out of squash and added zucchini. I have never done that, but she said they were still excellent. She also said that she plans to try replacing some of the sugar with applesauce. To that I say: NO MA'AM, NOT IN THIS HOUSE.

I'm sure that removing some of the sugar or butter would make them healthier, but also might make them taste less like The Food of Angels and more like The Food of Horses, and I'm simply not interested in going there. Because Internet, the first time I ever ate them, it was a Come to Jesus Moment. I can even tell you what I was wearing: a grey turtleneck sweater and black pants. SEARED IN MY MEMORY, that meal is.

So here's the recipe, if you've even made it this far:

Yellow Squash Muffins

2 lbs. yellow squash (about 8 medium or 5 large)
2 eggs, beaten
1 cup melted butter
1 cup sugar
3 cups all purpose flour
1 tbsp and 2 tsp baking powder
1 tsp salt

Preheat oven to 375. Wash squash, trim off ends, cut into slices. Cook in boiling water 15-20 minutes or until tender. Drain WELL and mash. Measure out 2 cups of squash and mix with eggs and butter, set aside.

Combine remaining ingredients in large bowl, add remaining squash and the squash mixture, stir just until evenly moistened. Spoon into greased muffin cups, filling 3/4 full. Bake for 20 minutes or until golden brown on edges (not whole muffin).

This recipe makes 18-24 muffins.

If you have children who won't eat vegetables or say they hate squash, feed them these. Life-changing. Pinky-swear.