I’m really trying to cut down on my sugar intake. So, I’ve tried baking with honey instead of white sugar. When I first tried it, I didn’t make the necessary adjustments and put 1 cup of honey in for 1 cup of sugar. Mistake! My muffins didn’t turn out the way I had planned. In fact, the tops burned, and the middle of the muffins were a gooey mess! I’ve since learned how to bake with honey. Here are some tips:
Baking is Science: Honey
- Honey and sugar are both sweeteners that can be used in baking. Honey is made naturally from honeybees, while sugar is refined from sugarcane or sugar beets.
- Honey and sugar calories are very similar (1 tsp honey = 64 calories and 1 tsp sugar = 46 calories).
- Honey has a lower glycemic index. Which means that your body will absorb it more gradually than sugar. This keeps your blood glucose levels steady. Sugar on the other hand is absorbed quickly, causing a spike in your blood glucose, which often results in overeating.
- Honey is both a liquid and an acid. It will add moisture to your baked goods, as well as acid to your recipe.
- To successfully substitute honey for sugar, you need to decrease your other recipe liquids (eggs, milk, water, etc.) and add baking soda (in order to neutralize the acid).
- Rule of thumb: Reduce other liquids in the recipe by ½ cup for every 1 cup of honey you add. Add 1 tsp of baking soda.
- Honey browns much faster than sugar. Turn the oven down 25 degrees so that the honey won’t heat too fast.
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