This is where I got my science fair project idea: http://www.sciencebuddies.org
For my Science Fair project, I will ask the question, "Does Baking Powder Give Rise to Better Muffins"? My hypothesis states: if I increase the amount of baking powder, then the muffins will be taller in height, heavier in weight, and less fluffy/harder in texture because more baking powder causes the muffin to rise more, adding more weight. If I decrease the amount of baking powder then the muffins will be shorter in height, less in weight, and lighter/softer in texture because less baking powder will cause the muffins to be shorter in height, lessening the weight. I will test my hypothesis by making 4 different batches of muffins each with a different amount of baking powder. Batch 1 will contain 0 tsp. of baking powder, Batch 2 will contain 1 tsp. of baking powder, Batch 3 will contain 2 tsp. of baking powder, and Batch 4 will contain 4 tsp. of baking powder. Other than the different baking powder amounts, the baking procedure and all other ingredients to make muffins will remain the same. My independent variable is the different amounts of baking powder I will be putting in each different batch. My dependent variable is the height (cm) weight (grams) and texture (by sight and touch) of the baked muffins according to the different baking powder amounts. My constants/controls are the brand of baking powder: Rumford and the baking procedure/other baking ingredients used to make muffins. I would like to do this project because it interests me. I enjoy to bake and have always wondered if the recommended amount of baking powder or recommended amount of any major ingredient really makes the best muffin or if it really makes a big difference.