You can substitute honey for equal amounts of sugar in many liquid recipes.
In baked goods, substitute sugar for up to half the amount with honey. Since honey is 18% liquid, reduce the amount of liquid in the recipe by 1/4 cup for each cup of honey.
Add 1/2 tsp. baking soda for each cup of honey used to counteract the slight honey acidity which may cause too much browning. Skip baking soda if recipe calls for sour milk or cream.
Reduce oven temperature by 15 degrees C or 25 degrees F because honey will brown goods more than sugar.