Caster sugar question

[stickytape]

First-- should I be posting on 'food' or 'recipes'? Anyhow, do I have to use caster sugar or can I use granulated sugar, in a muffin recipe? Haven't got the former. If I can use granulated, in what cases is it important to use caster? Thanks very much!

p.s. I did do a search on this topic and didn't find anything, so forgive me if this has been done before!

Most muffins use granulated, some use soft brown sugar, although that gives a different (but nice) taste, it depends on the recipe.

Caster is usually for cakes where the texture is all-important - Victoria sponges and the like would always specify caster.

By the way, if you only have granulated and want caster, you can always put it in a blender and blitz for a few seconds. Doesn't quite give you caster, but a pretty good substitution.

Just don't blitz it too long or you'll end up with icing sugar.

I always use granulated rather than caster, never have a problem.

alwasy use caster , not granulated, and all has been ok. prefer less refined stuff

Thanks everyone. There is a mumsnet muffin recipe (blueberry) that calls for caster. I may just try it with granulated or try another recipe that uses granulated. I have crowded cupboards, and I'm not much of a baker/cook, so I'd like to use what I've got before buying more things. Could try the blender option but I foresee a mess in my future.