Sweet Potato Muffins

These muffins are dense and usually fall once removed from the oven. But they are high in fiber and very tasty.

15 oz. sweet potato or canned pumpkin
1 cup unsweetened applesauce
2/3 cup apple juice concentrate
4 lg eggs
1/2 cup honey
1 tsp ground cloves
1 tsp ground nutmeg
1 tsp ground cinnamon
1 1/2 tsp salt
3 tsp baking soda
1 cup ground flaxseed meal
1 cup oat bran
2 cups oat flour (place old fashioned oats in blender and puree until fine)

* In microwave oven, bake 1 extra large sweet potato for 12 - 15 minutes on high, turning over twice during baking. When soft all over, remove from microwave and peel.
* Preheat oven to 350.
* Grease 24 muffin cups with oil (or butter).
* In blender, puree sweet potato (or pumpkin) with applesauce and apple juice concentrate.
* Combine salt, soda, flaxseed meal, oat bran and oat flour in large mixing bowl.
* In mixer, whip eggs with honey and spices. Add sweet potato/applesauce/juice mixture and mix well.
* Add dry ingredients one cup at a time.
* Immediately fill muffin cups and place in center rack of oven.
* Bake for 12 minutes or until toothpick in center muffins comes out clean.
* Remove muffins to rack immediately to cool.