Summer Squash Muffins

3 eggs

2 cups flour

1 cup oil

2 tsp. vanilla

3 cups flour

3 tsp. baking powder

2 tsp. cinnamon

2 tsp. nutmeg

2 cups shredded summer squash

Preheat oven to 325 degrees. Line muffin tin with papers or grease bottoms. Beat eggs until fluffy. Beat in sugar, oil and vanilla. Mix in flour, baking powder, cinnamon, and nutmeg. Flod in squash. Bake 30-40 minutes or until toothpick comes out clean when inserted.