Originally Posted by februaryfour

I'm not a fan of Splenda in baking either. As an experiment, I made some muffins with the Splenda they market as perfect for baking, and the muffins had horrible texture when cooled enough to eat. Refrigerated, the texture was completely inedible. They weren't sweet enough either. I had to throw out the batch--I couldn't stand eating them at all. I wouldn't dare bake a whole cake with Splenda if muffins turned out that way. For my tea/coffee Spenda is fine, but for baking I stick to real sugar.