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Checking out your breakfast muffin recipes, I see they call for Splenda. Is this referring to "regular" Splenda? I ask because Splenda makes a product called "Splenda for Baking," which is half sugar and half Splenda. Splenda for Baking really improves the baked product because it increases the "volume" of the batter and the finished product, which regular Splenda seems to negatively impact.
The recipes use regular, granular Splenda and do not rely on the version that they sell that uses sugar. The folks at Splenda are correct that using sugar can make a difference in how baked goods rise and how dense they are. I did, however, develop these recipes to overcome that issue for a couple of reasons. The main reason is by reducing the sugar the carbohydrates in the muffins and quickbreads is primarily supplied by higher fiber, whole grain products rather than simple sugars.
At the same time I did try to limit the amount of Splenda and rely on sweetness from other factors. Substitution with sugar will therefore not make a lot of difference in the final baked goods.
Thanks for writing,
Timothy S. Harlan, MD, FACP