Breakfast Muffins

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup rolled oats
1/2 cup brown sugar
3 tablespoons finely minced candied
lemon peel
1/2 cup finely minced dried cherries, apples
or apricots
1/3 cup 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 for 20-25 minutes, cool in pan for five minutes and transfer to a wire rack. Serve warm.

Makes 12 muffins.