Muffins – Option 1 for science content and adjustments/adaptations
What seems like a simple muffin recipe base, actually has lots of science occurring.  There will be two parts to this blog.  First, explaining the science of the basic recipe.  Then, what impact the changing of the leavening agent has. The purpose of the flour is... (This will be where you use your research to explain all the science to your recipe, remember to reference your work).   The only change made to the muffin recipe was varying the leavening agent.  Who knew changing only one ingredient could create so many differences in flavor, texture, and color.  The original recipe used 1 1/2 teaspoons baking powder.  The results show that some adaptions are successful where others do not result in a pleasant muffin if even edible.  (This is where you would explain the results from the adjustments/adaptations).
Servings: 6 yield(s)
Ingredients
  • 3/4 cup all-purpose flour
  • 1/8 tsp salt
  • 1 1/2 tbsp sugar
  • 1 leavening agent (There are 7 to choose, see below, read science behind each)
  • 2 tbsp vegetable oil
  • 2 tbsp beaten egg
  • 1/4 cup milk
  • 1/4 cup warm water
    • Leavening Agent 1
  • Nothing (Water to steam will serve as leavening agent)
    • Leavening Agent 2
  • 1 1/2 tsp baking soda
    • Leavening Agent 3
  • 1/2 tsp baking soda
  • 1/2 tsp cream of tartar
    • Leavening Agent 4
  • 1/2 tsp baking soda
  • 1 tsp vinegar (added to wet ingredients)
    • Leavening Agent 5
  • 1 1/2 tsp baking powder
    • Leavening Agent 6
  • 3 tsp baking powder
    • Leavening Agent 7
  • 2 tsp yeast
Instructions
  1. Preheat oven to 400°F.
  2. Place 6 muffin liners in the muffin pan.
  3. In a large bowl, combine the flour, salt, and sugar. Add the leavening agent of your choice.
  4. In a smaller bowl, mix together the vegetable oil, egg, milk, and warm water.
  5. Add the liquid ingredients to the bowl of dry ingredients.
  6. Quickly mix the ingredients together, counting 20 strokes. Do not overmix.
  7. Fill each muffin cup 2/3 full with batter.
  8. Bake at 400°F for 20 minutes or until batter is set and tops are lightly golden.
Recipe Notes

Bibliography - APA format