Even in my late twenties, I find myself suffering from bouts of acne. However, I’ve found that cutting down on my consumption of dairy has helped my skin immensely.
Dairy is a major component in most baking recipes, but like in these fluffy oatmeal muffins, substitutions are not difficult in the slightest.
For this recipe, I simply swapped out cow’s milk with oat milk.
Oat milk is a milky beverage made from oats. (Duh.) I buy mine from the specialty milks aisle of the supermarket, but if you want you can always make your own by steeping oats in water overnight, blending the mixture and then sieving it.
1/4 cup vegetable oil
1 cup oat milk
1 tsp vanilla
80g brown sugar
1/2 tsp salt
80g instant or quick-cook oats
200g all-purpose flour
3 tsp baking powder
Rolled oats for topping (opt.)
Makes a dozen muffins.
Step 1: Preheat your oven to 200°C (400°F). Line your muffin tin with paper cups.
Step 2: In a bowl, mix together the wet ingredients. In another bowl, combine the dry ingredients.
Step 3: Pour the wet ingredients over the dry ingredients and fold to mix. Fill the muffin cups a little more than halfway full. (Using a disher would help immensely.) Sprinkle the rolled oats over the muffins, if using. Bake for 20 to 25 minutes.