{"id":76,"date":"2023-02-12T19:10:00","date_gmt":"2023-02-12T19:10:00","guid":{"rendered":"https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp23\/?p=76"},"modified":"2023-02-12T19:18:19","modified_gmt":"2023-02-12T19:18:19","slug":"muffins-summary-of-adaptation","status":"publish","type":"post","link":"https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp23\/2023\/02\/12\/muffins-summary-of-adaptation\/","title":{"rendered":"Muffins &#8211; Summary of Adaptation"},"content":{"rendered":"<p>Below is a photo of the results of the adapted muffins.\u00a0 From top to bottom: A &#8211; no leavening agent, B &#8211; baking soda, C &#8211; baking soda and cream of tartar, D &#8211; baking soda and vinegar, E &#8211; baking powder, F &#8211; twice the baking powder, G &#8211; yeast.<\/p>\n<p><a href=\"https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp23\/recipes\/muffins\/\">Click here to return to the Muffins Recipe<\/a><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-40\" src=\"https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp23\/files\/2023\/02\/aNew-Muffin-Results-picture-scaled.jpg\" alt=\"\" width=\"1440\" height=\"2560\" srcset=\"https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp23\/files\/2023\/02\/aNew-Muffin-Results-picture-scaled.jpg 1440w, https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp23\/files\/2023\/02\/aNew-Muffin-Results-picture-169x300.jpg 169w, https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp23\/files\/2023\/02\/aNew-Muffin-Results-picture-576x1024.jpg 576w, https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp23\/files\/2023\/02\/aNew-Muffin-Results-picture-768x1365.jpg 768w, https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp23\/files\/2023\/02\/aNew-Muffin-Results-picture-864x1536.jpg 864w, https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp23\/files\/2023\/02\/aNew-Muffin-Results-picture-1152x2048.jpg 1152w, https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp23\/files\/2023\/02\/aNew-Muffin-Results-picture-34x60.jpg 34w\" sizes=\"auto, (max-width: 1440px) 100vw, 1440px\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Below is a photo of the results of the adapted muffins.\u00a0 From top to bottom: A &#8211; no leavening agent, B &#8211; baking soda, C &#8211; baking soda and cream of tartar, D &#8211; baking soda and vinegar, E &#8211; baking powder, F &#8211; twice the baking powder, G &#8211; yeast. Click here to return &hellip; <\/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-76","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\/76","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=76"}],"version-history":[{"count":0,"href":"https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp23\/wp-json\/wp\/v2\/posts\/76\/revisions"}],"wp:attachment":[{"href":"https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp23\/wp-json\/wp\/v2\/media?parent=76"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp23\/wp-json\/wp\/v2\/categories?post=76"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp23\/wp-json\/wp\/v2\/tags?post=76"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}