{"id":74,"date":"2023-02-12T19:03:25","date_gmt":"2023-02-12T19:03:25","guid":{"rendered":"https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp23\/?p=74"},"modified":"2023-02-12T19:17:34","modified_gmt":"2023-02-12T19:17:34","slug":"muffins-no-leavening-agent","status":"publish","type":"post","link":"https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp23\/2023\/02\/12\/muffins-no-leavening-agent\/","title":{"rendered":"Muffins – No Leavening Agent"},"content":{"rendered":"

When no leavening agent is added, there is still water being converted to steam that will give some lift to the muffins.<\/p>\n

The batter tends to be a little runnier, since bubbles have the action of thickening a batter.<\/p>\n

\"\"<\/p>\n

The finish product is quite pale.<\/p>\n

\"\"<\/p>\n

The interior of the muffin is quite moist, if not almost soggy.<\/p>\n

\"\"<\/p>\n

Click here to return to the Muffin Recipe<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

When no leavening agent is added, there is still water being converted to steam that will give some lift to the muffins. The batter tends to be a little runnier, since bubbles have the action of thickening a batter. The finish product is quite pale. The interior of the muffin is quite moist, if not … <\/p>\n","protected":false},"author":4283,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[],"class_list":["post-74","post","type-post","status-publish","format-standard","hentry","category-science-of-adapted-recipes"],"_links":{"self":[{"href":"https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp23\/wp-json\/wp\/v2\/posts\/74","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp23\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp23\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp23\/wp-json\/wp\/v2\/users\/4283"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp23\/wp-json\/wp\/v2\/comments?post=74"}],"version-history":[{"count":0,"href":"https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp23\/wp-json\/wp\/v2\/posts\/74\/revisions"}],"wp:attachment":[{"href":"https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp23\/wp-json\/wp\/v2\/media?parent=74"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp23\/wp-json\/wp\/v2\/categories?post=74"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp23\/wp-json\/wp\/v2\/tags?post=74"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}