Recipe: Winery’s Oatmeal-Coconut Muffins

1 cup rolled oats

1 cup buttermilk

1 cup sifted flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1 1/2 teaspoons baking powder

1/2 cup melted shortening or oil

1/2 cup brown sugar, packed

1 egg

3/4 cup shredded coconut

Strawberry preserves

Combine oats and buttermilk in bowl. Let soak at least 30 minutes.

Sift flour with salt, baking soda and baking powder.

Blend together melted shortening, brown sugar, egg and coconut, then add to oatmeal mixture. Blend well. Stir in dry ingredients, mixing only enough to moisten.

Spoon into greased muffin tins. Using small teaspoon, place preserves in center of each muffin and cover with dab of dough. Bake at 400 degrees 20 minutes. Makes 1 dozen.