Cynthia, Google maple syrup, honey, and molasses for their nutritional values, and you'll see how many grams of sugar is in each for the amount you're using (I know there's 140g sugar in 1/2 cup honey, don't know the other two). Then decide what level you want to reduce the sugar to; I recommend 50%, in order to retain good texture and pleasing flavor. Doing the math in this recipe, I see that the current level of sweetener is 54% (weight of liquid sweetener divided by weight of flour/cornmeal), so be careful about reducing the sweetener too much; especially if your sourdough starter is quite tart, you could end up with a pretty tangy/tough muffin. If you do end up reducing the sweetener by more than a tablespoon, then yes, add a bit of water or milk to make up for whatever you don't add of your liquid sweetener. Good luck! PJH

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