Shar, I tried the muffins today and mine turned out fine. I followed the recipe just like it was in the book. At first I just added a half of a cup of Splenda, but then I went ahead and added the other fourth of a cup. I am not sure what went wrong with yours. I noticed that she used 3/4 of a cup in several of her recipes in that book.
ok if you ever read the forwards in any of her books, it always says not to ever use more then 1/2 cup of splenda in a recipe (now in a cake you can use 1/2 cup of splenda in the cake, the another 1/4 cup or what ever in the frosting, just not 3/4 cup in the cake itself!)
Now, I find this rule can sometimes be bent, usually when she says 3/4 cup you usually can. BUT, sometimes it's best to cut back to 1/2 cup.
I would try it with a 1/2 cup and see what happens. But, I know with out question she has for sure answered this before. I have never had it happen......so can't remember what the answer was!
It was way back in the Sugar Twin days though. So if you have some old newsletters you may want to look through the Q&A parts and see if you can find the answer.
Heather, the recipe called for 3/4 cup of splenda granular which I used and also 1 tsp of baking soda. They were great except for the strong salty taste. Let me know Bev if you try them and what you done differently. Thanks Heather!
wow, good question....hope someone has tried these and can help....I am using this book this week, and I have them marked to try, so if no one else says anything I will try them and see It is a nice 63 degrees right now, but will probably go up to 80 again today....trying to get in the spirit, though.....I have up my Thanksgiving things...has anyone else notice how hard it is to find anything for Thanksgiving...we go from jack-o-lanterns to Christmas here....sometimes there are a few fall things like scarecrows, but forget the pilgrims and indians Well, off to see what my mom is doing...she has a halo on until Jan. and she keeps trying to bend over to do things.....not good...haha....hope you all have a wonderful day
Hi everyone, It has been so long since I have posted that I am ashamed. I have just been on here lurking and not taking the time to post. But I have kept up on you all. I do have a question hopefully someone can answer. I made Cinnamon Cho. chip muffins out of the Cooking Healthy with Splenda book. These turned out very nice looking but the taste was something else. They were so very salty tasting. The recipe called for 1 tsp. of baking soda. Could that been why? I would love to make these again as they would have been so good if not for that reason. Wondering if I could elimanate baking soda altogether in the recipe. It's a beautiful day here in my part of the country with lots of sunshine but on the chilly side. Hope you all have a great day!!!
SparkPeople, SparkCoach, SparkPages, SparkPoints, SparkDiet, SparkAmerica, SparkRecipes, DailySpark, and other marks are trademarks of SparkPeople, Inc. All Rights Reserved.
SPARKPEOPLE is a registered trademark of SparkPeople, Inc. in the United States, European Union, Canada, and Australia. All rights reserved.