1 c. rolled slow cook oats
1 c. buttermilk
1 c. sifted flour
1/2 tsp. salt
1/2 tsp. baking soda
1 1/2 tsp. baking powder
1/2 c. melted shortening (do not use butter)
1/2 c. brown sugar
1 egg
3/4 c. shredded coconut
Strawberry preserves

Preheat oven to 400 degrees. Soak oats in buttermilk for at least 30 minutes. Sift flour with salt, baking soda and baking powder. Blend together melted shortening, brown sugar, coconut and egg. Then blend in thoroughly oatmeal and buttermilk mixture. Stir in dry ingredients, mixing only enough to moisten. Spoon into greased muffin tins. Using small teaspoon, place 1 teaspoon strawberry preserves in each muffin. Cover with a dab of dough. Bake at 400 degrees for 20 minutes. Makes 1 dozen.