Thursday, April 10, 2014

Baking with Splenda

 
So I like these muffins with Splenda but to give you an idea of how they bake differently, I did a batch with sugar (I needed some for overseas anyway).  You can see the sugar ones (on the left) are much smoother because they rose better plus I got almost DOUBLE the amount of muffins, yet the finished products were the same size.  So you can see the Splenda really doesn't rise really well at all, so you need to adjust for that.  If it something you need to rise, you'll probably need to fix in some real sugar. 

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