Some novice baking questions
This is kind of a 3 part question.
I've learned that the ratios of muffins is 2 parts flour, 2 parts liquid, 1 part eggs, 1 part fat.
Where does the sugar (I use erythritol instead) fit in this category? I've seen to read that it is considered a "wet" ingredient, so it would count towards the liquid correct? Even though first instinct makes me think its a dry ingredient.
With that being said, using the muffin method, do I mix the Erythritol in with the dry ingredients or do I mix it in with the wet ingredients in the beginning? Of course both get combined at the end.
Lastly, I read 1 part eggs. If I use 2 cups of flour, does that mean I need 1 cup of eggs? Seems excessive. Every "proper" recipe I find uses only two eggs per 2 cups of flour and I thought I read that 1 large egg = 1/4 cup. Whats the deal?