Adapted from Specialties of the House: A Country Inn and Bed & Breakfast Cookbook
1 1/2 cups boiling water
In a large bowl pour boiling water over the oats. Let stand for 30 minutes.
In a separate bowl, stir together flour, cinnamon, baking powder, baking soda, and salt. Set aside.
In a medium bowl, cream the butter with sugars until fluffy. Beat in the eggs, one at a time, then vanilla. Stir in the dry ingredients, oats, nuts, coconut, and raisins until blended. Spoon into muffin cups lined with greased paper liners. Bake in a 350-degree oven for 20 to 25 minutes for regular and 32-38 minutes for jumbo depending on your oven.
Makes 1 dozen regular of 6 jumbo muffins