1 c. oatmeal
1 c. plain yogurt
1 c. all-purpose flour
1/2 tsp. salt
1/2 tsp. baking soda
1 1/2 tsp. baking powder
1/2 c. melted shortening or oil
1/2 c. brown sugar, packed
1 egg
3/4 c. shredded coconut
Strawberry preserves

Combine oatmeal and yogurt in bowl. Let soak at least 30 minutes. Mix flour with salt, baking soda and baking powder. Blend together oil, 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 a small teaspoon, place preserves in center of each muffin and cover with a dab of dough. Bake at 400 degrees for 20 minutes. Makes 1 dozen.