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Home Cooking


reducing sugar in muffins


Home Cooking 4

reducing sugar in muffins

elise h | Mar 5, 2006 08:38 PM

I love sweet breads and muffins. However, I often find those with pumpkin or zucchini are so sugar loaded that the bread/muffin is more like a dessert. I modified chowhound Caitlin's prize winning pumpkin muffins by reducing the sugar 25%. Instead of 1 cup brown sugar plus 1 cup white sugar, I used 3/4 cup of each. The flavor remains true, the texture remains moist, and I no longer get sugar shock! How wonderful.

Any other hounds have similar experiences or comments?

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