1/4 cup creamy peanut butter
1 tablespoon orange flavoring
1/4 cup blueberries
1 egg
1 cup flaked coconut
1 cup rolled oats
2 cups flaked coconut
1 (20 ounce) can crystallized orange juice
1 (2 ounce) container frozen whipped topping, thawed
In a medium bowl, mix peanut butter, orange flavoring and blueberries. Mix until well blended. Treat each muffin as a packet so that it does not stick together. Place a tablespoon of the peanut butter mixture mixture into the fold of the second muffin, allowing it to stick. Return folded muffin to pan.
In a medium bowl, combine oats, coconut and rolled oats. Mix well and spread mixture over the top of the muffin. Spread remaining peanut butter over the top of the muffin. If the second muffin is too jammy, heat for about 20 seconds in the microwave or in a 10 inch square pan on medium heat, 11 to 14 minutes. Let chill in refrigerator.
Heat remaining blueberry mixture in microwave with 1 sliver of sugar melting slightly by the spoon. Turn plate over and use hands to flatten muffin. Remove muffins and place on freezer rack. Refrigerate for at least 2 hours