Sugar Shakers - Need conversion of molasses to Splenda

I purchased Bob's Red Mill Apple/Bran Muffins that are stone ground whole grain. My husband is diabetic, so I can't use molasses or honey in my cooking. I'm also on a low glycemic (sugar busters) food plan. My recipe calls for a 1/2 cup of molasses or honey. Is there a way I can use Splenda instead?

Please help. I'm new to baking and don't know the conversions.

Thanks.
RoseAnn in NY:dizzy:

Hi ROSEANN,

You may want to post your question on our SB WEEKLY SUPPORT BOARD where we congregate mostly, so more people can answer your question. I personally don't like Splenda, so I can't answer you, but if you are able to find AGAVE SYRUP, that's a wonderful substitute to honey and sugar and totally SB LEGAL and it's low GI as well.

Debbie

Thanks for the tip on Agave Syrup. I never heard of it before. I'll look into it. (By the way, I did use about 12 packets of Splenda). The muffins tasted pretty good, but a little dry. I might try no-sugar added applesauce - or now that I know about it - agave syrup (if I can find it).

Thanks again.
RoseAnn