Muffins-in-the-Morning 

With a head-start the night before, you can have these muffins in the oven in 5 minutes and then head for the shower while breakfast bakes.

1 1/4 cups unsifted all-purpose flour
1/2 cup unsifted rolled oats
1/3 cup dried sour cherries
1/3 cup chopped walnuts
3 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1 large egg, lightly beaten
1/4 cup vegetable oil

1) The night before baking, combine flour, oats, sour cherries, walnuts, sugar, baking powder and salt in a large bowl. Wrap tightly with plastic wrap and set aside at room temperature overnight. In a pint jar, beat together milk, egg, and vegetable oil; cover with a tight lid and refrigerate overnight. Generously grease a 12-cup muffin pan; cover the top with plastic wrap and set aside.

2) The next morning, turn on the oven to 425�F. Shake the milk mixture in the jar and add to the flour mixture. Stir just until all the dry ingredients have been moistened. The mixture should be lumpy. Divide into the greased muffin-pan cups.

3) Put the pan in the oven even if it's not quite preheated, and bake 20 to 25 minutes or until the tops are golden brown and centers spring back when gently pressed. Remove from pans and serve warm.

Makes 12 Muffins

AUTHOR: Lori A