My observations and results proved my hypothesis to be correct. The goal of my project was to see if the amount of baking powder affected the muffins' weight, height, and texture. The muffins with 4 tsp of baking powder averaged to be taller in height, heavier in weight, and more fluffy/soft on the surface. I conducted trial 1 on 1/17/15, trial 2 on 2/14/15, and trial 3 on 2/14/15 all at the kitchen in my house. The muffins with 0 tsp of baking powder were shortest in all trials but weighed more than the muffins with 1 and 2 tsp of baking powder in trial 1. The muffins with 1 tsp of baking powder averaged to be taller than the muffins with 0 tsp of baking powder in all trials, but they weighed less than the muffins with 0 tsp of baking powder. The muffins with 2 tsp of baking powder (the recommended amount) in trials 2 and 3 turned out to be shorter than the muffins with 4 tsp of baking powder.The muffins with 0 and 1 tsp of baking powder were less fluffy and harder in texture; the muffins with 2 tsp of baking powder were a little bit less fluffy and harder as well as a bit cracked on the surface; the muffins with 4 tsp of baking powder were fluffy and soft on the outside. Overall, the inside of the muffins were all fairly moist, surprisingly. It turns out that the different amounts of baking powder did affect the baked muffins' height, weight, and texture. The only change I would make to this project would be to take the baked muffins out of the muffin cups they were baked in, to more accurately measure the weight and height of the muffins.