You can sub honey for sugar in most baked goods, but it's not an even swap. Honey is sweeter, so you sub 3/4 cup honey for each cup of sugar. You also need to reduce any liquid in the recipe to compensate for the liquid in honey (3T per 3/4 cup of honey.) Oh, and reduce the oven temp 25 degrees. Honey can make stuff burn faster.
I've heard storing honey in the fridge stops crystallization, but I have yet to try it. I use up honey pretty fast. We eat a lot of homemade granola.
Time to lose the baby weight!
Last edited by zenor77; 01-05-2012 at 01:50 AM.