Many recipes call for buttermilk, but who uses enough to warrant buying a whole jug? If you’ve ever wondered how to make ...

What makes this recipe dairy-free is that it skips traditional buttermilk and uses oat milk instead. Oat milk gives the batter the moisture it needs, resulting in tender and fluffy muffins every time.

you can make a quick substitution for buttermilk by souring some fresh milk. Add 1 tbsp of lemon juice to every 100ml of milk called for in the recipe. Stir the lemon juice into the milk and allow ...