The Fluffiest Muffin

Grade:

5

Teacher:

Susan Herman

The purpose for doing the science project is to educate the people that love to eat a good muffin on what ingredients are essential and non essential in terms of flour consistency and types that make a great flour. The hypothesis is if we change the flour type the look and the density of the muffin will not change. In the kitchen I gathered the items first that will be used to do the experiment. I used flour, sugar, baking soda, salt, eggs, unsalted butter, buttermilk, vanilla extract, and chocolate chips. I mixed up all the ingredients together, however I melted the butter first. Once all the ingredients were mixed, I filled the muffin pan with the mixture. The only difference is each time I made the ingredients I changed the flour to one of the different flours in question. The different flours were White, Almond, and Coconut Flour. I received different density numbers depending on the type of flour used. For White Flour I got 1.935 oz. . For the Almond Flour I got 2.160 oz. . For the Coconut Flour I got 1.345. The White flour muffin was wonderful density. The Almond Flour muffin was liquidy, and yucky. The Coconut flour muffin was sunk in and just a messy yucky muffin. The coconut flour muffin reminded me of a terrible no good horrible day waiting to happen. In conclusion I had a great time learning about cooking different types of flour muffins and which ones worked out best. I loved spending time doing this project with my family. Everyone enjoyed tasting delicious muffins. The results of the best muffins are the White flour chocolate chip muffins.

Project presentation