Combine and allow to cool:
1 cup regular rolled oats (oatmeal)
1 cup boiling water
1 cup butter or margarine
In a large bowl, add and combine well:
3/4 cup brown sugar
rolled oats mixture as prepared above
1 tsp vanilla extract
In a smaller bowl, combine well:
1 cup all-purpose flour, unsifted
1/2 cup raw wheat germ
1 cup unsweetened desiccated coconut
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Combine wet and dry mixtures and fold together gently until just mixed. Spoon into prepared pan. Bake at 200 C (400 F) for 20 to 25 minutes. Remove from pan and cool on rack. Makes 14 medium-sized muffins.
Sweetened flaked or shredded coconut may be substituted, but decrease sugar to 1/2 cup and increase unsifted all-purpose flour to 1 1/4 cups.
To reduce body resources wasted in digesting fat on the road, try using a banana and 1/2 cup nonfat yogurt for the 1/2 cup butter and two eggs.