Oatmeal Coconut Muffins

• 1 c. quick oats
• 1 c. buttermilk
• 1/2 c. melted shortening or oil
• 1 egg
• 3/4 c. shredded coconut
• strawberry preserves
• 1 c. flour, sifted
• 1/4 tsp. salt
• 1/2 tsp. baking soda
• 1 1/2 tsp. baking powder
• 1/2 c. brown sugar, packed

1. Combine oats and buttermilk in a bowl.
2. Allow to soak 30 minutes.
3. Sift flour, salt, baking powder and baking soda together.
4. Blend together melted shortening, brown sugar, egg and coconut; add oatmeal mixture.
5. Blend well.
6. Stir in dry ingredients, just enough to mix together.
7. Spoon into muffin tins, well-greased, or use cupcake papers.
8. Reserve some batter.
9. With small spoon, put a small dab of preserves on each muffin, then cover each with remaining dough.
10. Bake at 400u0b0 for 20 to 25 minutes.

oats, buttermilk, shortening, egg, shredded coconut, strawberry preserves, flour, salt, baking soda, baking powder, brown sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=261284 (may not work)