To make mix: In large bowl, combine flour, baking powder, baking soda, cinnamon and salt; mix well. Add oats, cherries and cranberries; mix well. Transfer to re-sealable plastic bag, a decorative jar with lid or other airtight container. Store in cool dry place. (Or, add to jar in layers)

Attach to Jar:

Ingredients Needed to Complete Breads:
3/4 cup honey
3/4 cup milk
12 tablespoons (1-1/2 sticks) butter or margarine, melted and cooled
2 large eggs, lightly beaten
3/4 cup dried cranberries

To prepare breads:

1. Heat oven to 350°F. Lightly spray four 6 x 3-3/4-inch disposable aluminum foil mini loaf pans with no-stick cooking spray.

2. Place bread mix in large bowl. In small bowl, combine honey, milk, butter and eggs with wire whisk or fork; mix well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not over mix.) Pour into pans, dividing evenly.

3. Bake 22 to 28 minutes or until tops of breads feel firm when touched and wooden pick inserted near center has a few moist crumbs clinging to it. (Do not over bake.) Cool breads in pans on wire rack. Wrap tightly in aluminum foil. Store at room temperature up to 2 days. For longer storage, label and freeze.

Makes 4 mini loaves