I have been trying to cut down on grocery costs and make quick sweet treats during the week with basic supermarket staples, but standard recipes pack way too much sugar. Can you really reduce the amount of sugar in sweets, cakes, and cookies without completely ruining the moisture and structure?
I usually whip up simple weeknight desserts using whatever baking ingredients I have left in the pantry. Whenever I try cutting the sugar in half in muffin or cookie batches, they turn out super dense, dry, or fail to brown properly. 😅 Do I need to increase liquids, adjust the oven time, or add cheap substitutes like mashed bananas or applesauce to keep the right consistency? Any practical tips would be great!
