Hello, yes, you can substitute sugar, spoonful for spoonful. How about half and half, sugar and splenda? I have done this with a few recipes with good results. Muffins can be frozen too. I have made banana cake this way, sliced it and frozen individual slices that have been fine when defrosted. You could also wrap them individually in clingfilm, or put in a sealed container in the fridge. I find muffins keep up to 2 weeks this way.
I made some muffins with splenda as the recipe called for. However, they seemed to have spoiled quickly ( I didn't put them in the refrigerator ) Can I substitute sugar, same amount ? I know this will add alot more calories. Please help......Thanks, Barbara
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