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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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My Mum got this recipe from a can of Carnation evaporated milk in the 80s and it's been a family favourite ever since. 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:
1 1/3 cups all-purpose flour |
1/4 cup sugar |
1 tablespoon baking powder |
3 tablespoons corn oil |
3/4 cup uncooked quick oats |
2/3 cup undiluted carnation evaporated milk |
3/4 cup maple syrup |
1 beaten egg |
Directions:
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.
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