Spicy light muffins, sure to be a favorite. Try the blueberry/orange variation too.

1/2 c. raw potato, finely grated
1 c. apple, peeled & coarsely grated
2/3 c. whole wheat flour
1 c. all-purpose or pastry flour
3/4 c. rolled oats
1 tbsp. baking powder
1/2 tsp. salt
3/4 tsp. cinnamon
1/4 tsp. freshly grated nutmeg
1 c. brown sugar
1 egg
1/4 c. vegetable oil
1 c. milk

Combine grated potato and apple. Don't drain. In large mixing bowl, combine flours, rolled oats, baking powder, salt, cinnamon, nutmeg and brown sugar. Blend. In separate bowl, beat together egg, oil and milk. Add grated potato and apple. Stir into dry ingredients until mixture is thoroughly moistened. Don't over mix. Fill greased muffin tins and bake in preheated 400 degree oven for 15 to 18 minutes. Makes 12 large muffins.

BLUEBERRY/ORANGE VARIATION: Decrease cinnamon to 1/2 teaspoon. Omit grated apple and instead add rind of one orange and one cup fresh or frozen blueberries along with dry ingredients. Mix and bake as in above recipe.