Vanilla sugar- how much when I'm using it to replace normal white sugar? (+ some muffin questions)
I got it as a gift and it smells just wonderful, btu I ahven't used it yet. I thought using it to replace the normal amount of sugar I use for making muffins would be a good idea, butis that wise? will it be too strong compared to normal sugar?
also, random, but sometimes (not always) while my muffins come out great and puddy and lovely, they kind of deflate a bit after I take them out. Thgey are still spft and moist and wonderful, but the top ends up kinda flattish (and not all of them, just some)...any idea why? and how to stop it?