I know a lot of women who have pumped and froze breastmilk and then not needed to use it. They have ended up just dumping it down the drain. That got me to thinking, could you use breastmilk in any recipes? Breastmilk is obviously sweeter than cow's milk, so if you replaced it in normal cow's milk recipes would you need to cut back on any sugar that is called for? With my first child, I was making him some mini muffins one day and had run out of milk, so used some frozen EBM instead and it tasted fine; I'm wondering if anyone else has dabbled with this?