Aera
Senior Cook
- Joined
- Sep 24, 2007
- Messages
- 140
I am looking to make an all complex carb muffin. I pretty much have it down except for the sugar. I have Splenda and it says it's great for baking and measures just like regular sugar. But, I also read on the box that some adjustments might be needed if the sugar in the recipe is being used to do more than just sweeten, such as browning and adding volume.
In this case it's not for browning, but I am not sure if the sugar in the recipe is used for adding volume. The original recipe I am using has banana(I will be using apple) in it which would make it sweet enough without the sugar so it's possible sugar might be needed for the volume? It's 1/2 cup sugar with 1 cup flour if that is any indicator. I would like if I didn't even have to use the Splenda but am too chicken to try the recipe without any sugar. If it's possible to do that, that would be ideal.
In this case it's not for browning, but I am not sure if the sugar in the recipe is used for adding volume. The original recipe I am using has banana(I will be using apple) in it which would make it sweet enough without the sugar so it's possible sugar might be needed for the volume? It's 1/2 cup sugar with 1 cup flour if that is any indicator. I would like if I didn't even have to use the Splenda but am too chicken to try the recipe without any sugar. If it's possible to do that, that would be ideal.