1-3/4 c. flour
3/4 c. sugar
1 tbsp baking powder
1/2 tsp salt
1/4 c. unsalted butter
3/4 c. uncooked quick rolled oats
1 egg, beaten
1 c. undiluted Carnation 2% evaporated milk
1/2 tsp maple extract
chopped nuts
Combine flour, sugar, baking powder and salt in a large bowl. Cut in butter until mixture resembles course breadcrumbs. Stir in oats.
Add egg, Carnation milk and maple extract. Stir until just moistened. Fill greased medium muffin tins full. Sprinkle with chopped nuts.
Bake in hot oven (400°F) 20 to 25 minutes or until done. Remove from pans; serve warm.