Carnation Maple Muffins

Total Time
Prep 15 mins
Cook 25 mins

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 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 Nutrition


  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.


Most Helpful

I had half a can of evaporated milk left, and this was just the recipe I needed to us it up. I couldn't remember if I had added enough four - so they might have had 1/3 cup extra flour - but they were good anyway. I also added some leftover crumb topping - made them extra tasty I used a little less than 1/2 cup of syrup because mine ran out right then. Thanks for a good recipe!

jane49423 March 29, 2009

OK, maybe it's not fair for me to rate these because I made quite a few changes, but I wanted to give credit where credit is due. These came out very tasty and this is what I did...I added about 2 TBSP brown sugar, 1/2 tsp maple flavor, used part butter and part shortening, added a couple TBSP of applesauce, and used Egg Beaters in place of the egg. Then, I sprinkled some raw sugar on top the muffins before baking. After baking and cooling, I drizzled some powdered sugar glaze on top. MMMM! Next time, I might add just a touch more sugar to the batter because I like my muffins sweet. Thanks for the recipe! It was a great starting point for me.

JPerez January 02, 2008

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