{"id":261,"date":"2020-03-25T14:38:05","date_gmt":"2020-03-25T14:38:05","guid":{"rendered":"http:\/\/blogs.dickinson.edu\/chemistryinthekitchen\/?p=261"},"modified":"2020-03-25T15:13:31","modified_gmt":"2020-03-25T15:13:31","slug":"muffins-adjusting-the-leavening-agent-part-of-option-2","status":"publish","type":"post","link":"https:\/\/blogs.dickinson.edu\/chemistryinthekitchen\/2020\/03\/25\/muffins-adjusting-the-leavening-agent-part-of-option-2\/","title":{"rendered":"Muffins &#8211; Adjusting the Leavening Agent (Part of Option 2)"},"content":{"rendered":"<p>The only change made to the muffin recipe (<a href=\"http:\/\/blogs.dickinson.edu\/chemistryinthekitchen\/recipes\/muffins-option-2-for-science-content-and-adjustments-adaptations\/\">click here<\/a> for original recipe) was varying the leavening agent.\u00a0 Who knew changing only one ingredient could create so many differences in flavor, texture, and color.\u00a0 The original recipe used 1 1\/2 teaspoons baking powder.\u00a0 The results show that some adaptions are successful where others do not result in a pleasant muffin if even edible.\u00a0 (This is where you would explain the results from the adjustments\/adaptations).<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The only change made to the muffin recipe (click here for original recipe) was varying the leavening agent.\u00a0 Who knew changing only one ingredient could create so many differences in flavor, texture, and color.\u00a0 The original recipe used 1 1\/2 teaspoons baking powder.\u00a0 The results show that some adaptions are successful where others do not &hellip; <\/p>\n","protected":false},"author":4283,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-261","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/blogs.dickinson.edu\/chemistryinthekitchen\/wp-json\/wp\/v2\/posts\/261","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.dickinson.edu\/chemistryinthekitchen\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.dickinson.edu\/chemistryinthekitchen\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.dickinson.edu\/chemistryinthekitchen\/wp-json\/wp\/v2\/users\/4283"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.dickinson.edu\/chemistryinthekitchen\/wp-json\/wp\/v2\/comments?post=261"}],"version-history":[{"count":0,"href":"https:\/\/blogs.dickinson.edu\/chemistryinthekitchen\/wp-json\/wp\/v2\/posts\/261\/revisions"}],"wp:attachment":[{"href":"https:\/\/blogs.dickinson.edu\/chemistryinthekitchen\/wp-json\/wp\/v2\/media?parent=261"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.dickinson.edu\/chemistryinthekitchen\/wp-json\/wp\/v2\/categories?post=261"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.dickinson.edu\/chemistryinthekitchen\/wp-json\/wp\/v2\/tags?post=261"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}