Re: using less sugar?
I have a basic recipe for muffins/quick breads that calls for a ton of sugar. I experimented over the course of a month using less and less sugar until the recipe still worked but I was comfortable with the amount of sugar. When I use white sugar it's at about 1/3 of what the original recipe calls for... if I use brown sugar it's at about 1/4. I'm ok with that because my recipe makes 18 large muffins or 24 medium muffins...
and if I use something really sweet in them, like applesauce or banana, I use even less sugar.
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