Breakfast Muffins

1 1/2 C. all-purpose flour
2 t. baking powder
1/4 t. baking soda
1/4 t. salt
1 C. rolled oats
1/2 C. brown sugar
3 T. finely minced candied lemon peel
1/2 C. finely minced dried cherries, apples or apricots
1/3 C. chopped almonds or walnuts

Layer ingredients in a jar and seal.

Add recipe directions to jar:
Beat 1/4 cup vegetable oil, 1 cup milk or vanilla yogurt, and 1 egg in a mixing bowl until combined.

Stir in jar contents, approximately 40 strokes. Spoon into 12 greased or lined muffin cups.

Bake at 400° F. for 20-25 minutes, cool in pan for five minutes and transfer to a wire rack. Serve warm.

Makes 12 muffins.