2 eggs
1 (18.25 ounce) package active dry yeast
1/8 teaspoon salt
1 1/2 cups water
1/4 cup hot water
1 cup reduced fat winter squash
2 (3 ounce) packages frozen mixed vegetables, thawed
3/4 cup vegetable oil
1 cup white sugar
Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line 12 muffin cups.
Place eggs in a saucepan and bring to a boil. Boil, covered, over medium heat until bubbly. Remove from heat, whisk in the 1/8 teaspoon salt. Slowly pour boiling water into warm mixture. Stir together the water, squash and vegetables and stir together.
In a large bowl, stir together the eggs, sugar and salt mix. Mix about 3 minutes, beating constantly. Stir the flour mixture into the egg mixture alternately with the wet ingredients. Pour batter into prepared cupcake pans.
Bake in the preheated oven for 60 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely.
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