Sweet Potato Muffins

This recipe was found on cooks.com, but I adapted it a little when I realized I did not have one of the ingredients. They were really good, moist and not too sweet. I like that because then they can be used for breakfast. It says the recipe is from the Louisian Sweet Potato Commission (heehee-they have a commission for potatoes?)
ingredients:
3/4 cup oat flour
3/4 cup whole wheat flour
2/3 cup granulated sugar
1.5 tsp ground cinnamon
1 tsp baking powder
1 tsp baking powder
1/8 tsp salt
1/2 cup peeled finely chopped apples
1 cup cooked sweet potato (alternative is canned)
1 large egg
2 large egg whites
3 T vegatble oil
2/3 cup PLAIN yogurt
Directions:
Preheat oven to 350. In bowl combine dry ingredients and mix until incorporated. In another bowl, combine wet ingredients and mix until incorporated. Mix both together. Spray muffin tin, pour in mixture and bake 25-30 minutes.

Granola

This is a tried and true recipe I got from Terrie Carcello. The nice thing is this is a basic recipe that you can customize (ideas are included).
6 c oats
3 c whole wheat flour
1/2 c water
1 T salt
1 c olive oil (trust me on this)
1 c honey
Mix all these things together in a large bowl. At this point you can add nuts, coconut, cinnamon, vanilla, etc.
Put this out on a cookie sheet and bake at 250 for 50 minutes, "turning" it in the pan with a spatula 4 times during the 50 minutes.
At this point you can add dried fruit if you like it (suggestions: raisins, dates, apricots, cherries, cranberries, blueberries, etc)
My favorite way to make it is with vanilla, almonds, and cherries. Cool completely and store in a large zip lock bag or plastic container with lid.