Honey is an excellent substitute to sugar in many foods. Some facts about honey:
- Honey is a source of vitamins, minerals, amino acids, enzymes and anti-oxidants
- Honey has natural preservatives which prevent the growth of bacteria in it
History lesson: Prior to modern antibiotics, honey was used to dress wounds to help prevent infection!
- Sealed honey can be safe to eat for years-even centuries. Honey found recently in Egyptian tombs was still edible!
- Honey starts as flower nectar, which is broken down into simple sugars and stored in the honeycomb. The unique shape of the honeycomb and the relentless fanning of bee’s wings causes evaporation and creates the thick, sweet liquid-honey!
- Beekeepers harvest this honey by collecting honeycomb frames, removing the wax cap bees make to seal the honey in each cell, and placing the frames in an extractor. The extractor spins the frames and forcing honey out of the comb and down to the bottom to be collected.
- Honey is strained to remove any pieces of wax or other particles, then bottled and distributed.
One can substitute honey for sugar by using three quarters of the amount of honey, for example:
1 cup sugar=3/4 cup honey
- 125mL or 1/2 cup margarine
- 175mL or 3.4 cup Ontario Honey
- 1 egg
- 425mL or 1 3/4 cups all purpose flour
- 5mL or 1tsp baking powder
- 5mL or 1tsp baking soda
- 1mL or 1/4 tsp salt
- 250mL or 1 cup applesauce
Cream together margarine, honey and egg. Mix dry ingredients together and add to creamed mixture alternately with applesauce. Spoon batter into greased muffin tins. Bake at 177 C or 350 F for 20-25 minutes. Makes 15-18 muffins.
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