Peanut Butter Muffins

2 cups flour
1/2 cup oats
4 tsp. baking powder
1/2 cup honey
1/4 cup apple sauce
1 1/4 cup milk
3/4 cup peanut butter

Preheat oven to 400° f. Mix the dry ingredients together, then add the wet ingredients, excluding the peanut butter, and stir until just mixed. Let the batter sit for a minute or so, so the baking powder can start working it, then stir in the peanut butter. Spoon into greased muffin tins and bake for 15-20 minutes. Makes 12.

These are like, the perfect muffins. The peanut flavor is not overpowering, nor is it grossly sweet. The texture is light and fluffy, and perfectly moist. They kept the moisture for a number of days after baking them (yeah, it took me a while to get through a dozen muffins). For a stronger peanut flavor, you can just add more peanut butter.

Variations:

Add 2 Tbls cocoa powder.
Use any nut butter you want, even nutella!
Use flavored apple sauce.

Sweet Potato Fries

A sweet potato/yam
olive oil
salt
pepper

Set the oven to 450.

Wash off the sweet potato and make sure you dry it very well. If it's wet the coating won't stick and the fries won't be delicious.

French the sweet potato and dump them all onto a baking sheet. You can peel it if you want but I usually don't. Sprinkle salt and pepper onto them, then a small amount of olive oil. Mix it all up so that all the fries are coated. Make sure to use all the coating mixture that puddles on the bottom of the sheet. You can use more olive oil just as long as the fries aren't sitting in a pool.

Space the fries out so they are not touching (this will make them more crispy) and bake for 15 minutes, flip them, and bake for 10 more minutes. (Cook them just a few minutes less on each side if you want them less dark and crispy.)