The only change made to the muffin recipe (click here for original 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).