~almond milk substitution?~
I came across a recipe for Pumpkin Oatmeal Cups that looks easy and delicious and I'm looking forward to trying it out. However, one of the ingredients is 1/2 cup of almond milk, which I don't have and don't particularly wanna buy since I'm not fond of it and the rest of the container would be wasted past this recipe. What do I sub for this? Is regular milk okay, or do I need to play with it more than that? Recipe as follows in case the other ingredients make a difference! Thanks!
Preheat oven to 375 degrees
Mix all ingredients together, and let sit while you prepare the muffin pans.
Spray a muffin pan and/or liners with with non-stick spray.
Divide batter into 15 muffin cups. They should be just about filled.
Bake 20-30 minutes, you’ll see the edges just starting to brown and they will be firm to the touch.
The muffins may stick when hot but are removed easily when cooled for a bit.
- 1 15oz can of pumpkin (420g)
- 1/2 cup vanilla Almond milk (I used unsweetened)
- 2 eggs
- 1 tbsp Baking powder
- 3 cups (240g) Old Fashion or Rolled Oats
- 1 tbsp pumpin pie spice
- 1/3 cup of brown sugar or sugar in the raw
Preheat oven to 375 degrees
Mix all ingredients together, and let sit while you prepare the muffin pans.
Spray a muffin pan and/or liners with with non-stick spray.
Divide batter into 15 muffin cups. They should be just about filled.
Bake 20-30 minutes, you’ll see the edges just starting to brown and they will be firm to the touch.
The muffins may stick when hot but are removed easily when cooled for a bit.