How to bake without sugar
I'm looking to start baking with honey, agave, maple syrup and/or stevia tea instead of sugar. I especially like the idea of using stevia tea as a sweetener. I can easily use the tea in place of water. If I'm using milk as a liquid, I can still make a stevia infusiuon.
What impact will removing the sugar have on non-yeast baked goods (I'm thinking muffins at the moment)? Do I need to reduce the liquid, or replace the sugar with another solid, like more flour? If so, would one flour work better than another? Are there any other adjustments I need to make? Would it make a difference if I use honey, agave, or maple syrup instead of, or with the stevis tea?