* For this recipe, use any oil that is a liquid while at room temperature. I used canola to develop it, but it also works great with olive oil (either light or extra virgin if you enjoy the flavor in baked goods—I love baking with extra virgin olive oil, but it’s a personal preference). Remember that whatever oil you use, its flavor will come through, so use a neutral one or one whose flavor you want.

** I highly recommend using soy milk for this recipe, but if you’re allergic to soy, almond milk will also work in a pinch. Of all dairy-free milks, soy milk has a composition most similar to cow’s milk, so it yields good results in baking.

*** If you don’t have cupcake liners, you can easily make them out of parchment paper. I don’t recommend simply greasing the muffin tins here—this batter tends to stick. Liners are advised!

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Note on muffin tin size: This recipe has never overflowed during testing and it should not overflow on you if you use a standard muffin tin. If yours does overflow, something has gone wrong with your ingredient ratios, oven temperature, or muffin tin size. If you’re making this for the first time and worried it might overflow, you can place a baking sheet on the rack one level down from the rack you’re baking on.