Our goal when making these muffins was to have a somewhat healthier version compared to a muffin from Starbucks or Tim Hortons. To make these muffins a bit healthier, we used a lot less sugar and some whole wheat flour. We used half white and half whole wheat flour. I learned that muffins are called a ‘quick bread’ because they don’t have yeast in them and they are a flour mixture. The leavening agents (what make the muffin rise) are baking soda and baking powder. I also learned that in order for the baking soda to work it needs and acid. We used the muffin method for this recipe. The most important thing when making the muffins is to not over mix the batter or else they will be dense. The muffins were golden brown and moist, just how I like them. They had a pebbled surface, unlike a cupcake which would have a smooth surface. They were not dense at all. These are a perfect snack for anytime of they day, I can’t wait to make them again.