Back Packing Muffins

Ingredients 3 cups flour 3 cups rolled oats 4 tsp. baking powder 1½ tsp. salt 1 tsp. nutmeg 1 tsp. cinnamon ¾ cup brown sugar ¾ cup white sugar 1½ cups margarine 1 cup flaked almonds 1½ cups chopped dates 1½ cups chopped dried apricots 1 tsp. ORANGE ZESTO FOR ONE BATCH 1¼ cups buttermilk 1 egg, beaten Directions Using an extra large bowl or roasting pan, mix flour, oats, baking powder, salt, nutmeg, cinnamon and sugars together. Cut in margarine using pastry blender. Add almonds, dates, apricots and ORANGE ZESTO. Measure into 3 equal batches (approximately 4 cups each) and store in refrigerator up to 4 weeks. When ready to make muffins, add buttermilk and egg to 1 batch of muffin mixture. Mix and spoon into paper-lined muffin tins. Bake at 350ºF for 20 minutes. Makes 12 medium muffins. Creator Comment These taste great even when they're squashed! A make-ahead mix for 3 dozen muffins.