1/2 cup butter
1/2 cup white sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped pecans
1 cup rolled oats
1 cup flaked coconut
1 cup packed brown sugar
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease muffin liners or line with paper muffin liners.
To Make Muffin: In a large bowl, cream together the butter, sugar, egg, vanilla, vanilla and flour until smooth. Stir in the flour, baking powder, baking soda and salt. Mix in the pecans and oats. Stir slowly into the creamed mixture until well blended. Fold in coconut and brown sugar.
To Make Muffin: Heat oven to 350 degrees F (175 degrees C).
Spread 1/2 cup of the meringue on the bottom of a large muffin pan. Fill the top with the remaining batter.
Bake in preheated oven for 30 minutes. Remove muffins from oven and let cool on a wire rack.