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Sugar substitution

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  • Sugar substitution

    Question for all the bakers out there. What can I substitute in a muffin recipe to cut down on sugar? I want to make carrot muffins for DD and my recipe calls for 2 cups of sugar to be beaten with eggs. If I only use 1 cup will that drastically change everything? I'm afraid that adding apple sauce instead will change consistency.

  • #2
    whatever you do avoid splenda it is absolutely horrible !

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    • #3
      Stevia? Agave nectar? Those are what I use in my tea.
      Veronica
      Mother of two ballerinas and one wild boy

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      • #4
        Agave is awesome!

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        • #5
          I have a zuchini bread recipe that I cut from 2 cups down to 1 cup sugar. I also sub brown sugar and replace half of the oil with unsweetened applesauce. It isn't cloyingly sweet but is very tasty.

          Sent from my DROIDX using Tapatalk
          Kris

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          • #6
            I second the notions for Agave and/or applesauce. Tasty!
            Wife to Family Medicine attending, Mom to DS1 and DS2
            Professional Relocation Specialist &
            "The Official IMSN Enabler"

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            • #7
              How do you sub agave? Inane it and Trieste intea but didn't like it. I don't usually sweeten tea... But for baking what ratio do you use? Amy special tips on using agave?
              Peggy

              Aloha from paradise! And the other side of training!

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              • #8
                The kind I buy at costco gives the substitution recommendations.
                Veronica
                Mother of two ballerinas and one wild boy

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                • #9
                  So how much can I substitute? All 2 cups and swap with agave? Very confused. I'm great at following recipes but terrible at adjusting them.

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                  • #10
                    I'm not home right now. I'll try to find the tag that came with it when I get home. You may be able to find it online.
                    Veronica
                    Mother of two ballerinas and one wild boy

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                    • #11
                      Try googeling agave as a sub for sugar. My only concern would be that its liquid so you might have to add more flour or something to get the consistency right.
                      Wife to Hand Surgeon just out of training, mom to two lovely kittys and little boy, O, born in Sept 08.

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                      • #12
                        Sugar is considered a liquid when cooking, too, because it liquifies at a low temp. However, agave nectar is sweeter than regular sugar so you can't do a straight substitution.

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                        • #13
                          Originally posted by diggitydot View Post
                          Sugar is considered a liquid when cooking, too, because it liquifies at a low temp. However, agave nectar is sweeter than regular sugar so you can't do a straight substitution.
                          Aha. You learn something new every day

                          Sent from my PC36100 using Tapatalk
                          Wife to Hand Surgeon just out of training, mom to two lovely kittys and little boy, O, born in Sept 08.

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