My Mum got this recipe from a can of Carnation evaporated milk in the 80s and it's been a family favourite ever since. It's not listed among the Carnation website's current list of recipes at www.nestle.ca so I thought I should do my best to save this classic recipe from extinction. The original recipe calls for "1/4 cup shortening"; we use 3 tablespoons of (corn) oil. It also calls for 1/2 cup of maple syrup, but we found 3/4 cup was even better :) We also cut out the 1/2 teaspoon of salt from the original recipe. Use medium grade maple syrup (not the "light" stuff) if possible. Finally, be sure to use *evaporated* milk, not condensed milk!

Ingredients

all-purpose flour↗1 1⁄3 cups
sugar↗1⁄4 cup
baking powder↗1 tablespoon
corn oil↗3 tablespoons
uncooked quick oats↗3⁄4 cup
undiluted Carnation Evaporated Milk2⁄3 cup
maple syrup↗3⁄4 cup
beaten egg1

Step-by-step instructions

1
Combine flour, sugar, baking powder and salt.
2
Cut in shortening until mixture resembles coarse crumbs.
3
Stir in oats.
4
Mix evaporated milk, maple syrup and egg.
5
Add to dry ingredients all at once; stir just until moistened.
6
Fill greased medium muffin cups 2/3 full.
7
Bake in hot oven (400F) 20 to 25 minutes.
8
Remove from pans immediately.
9
Serve warm or at room temperature.

Source: food.com

Original recipe ↗

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