I've made with oat milk and its delicious.. I've also made with yogurt instead of milk and it was fab. I find this recipe to be flexible and easy to customize :)
If you look through the comments on the recipe, bakers have successfully used many non-dairy milks and even water. I recently used a mix of malt powder and water to good effect.
I have made it several times- both as a cake and as muffins- with unsweetened soymilk since it has a similar viscosity and protein content. This is one of my all time favorite muffin recipes!
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