Banana Muffins

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.


The ultimate goal when making scones is to create flaky layers without over kneading the dough. If you over knead the dough it will become tough. We made these scones so we knew how to make them for our breakfast sandwiches the following week. Our product standards were golden brown, tender, flaky layers, not dry and similar size and shape. During this recipe I learned that sometimes you have to add a tiny bit of water to make the dough stick together better. When making scones we use the biscuit method. It is similar to the muffin method because in both we don’t overmix and we pour the wet into the dry. In the biscuit method we use a cold fat and in the muffin method we use a liquid fat (oil). When the scones came out of the over and were a perfect golden brown. When I bit into it I could see the flaky layers… success! This recipe was easy to follow and scones were easy to make, I would totally make this again.

Chocolate Chip Oatmeal Cookies

In this lab I made chocolate chip oatmeal cookies. We made them as an intro back into cooking and to see how well we would work in groups. When we took them out of the oven they were golden brown, similar size and shape and moist and chewy. They matched the product standards! My partner and I worked well together to make the cookies and to clean up. If I had to change one thing I would add less salt, because Himalayan pink salt is saltier than regular salt, which we forgot. I would definitely make them again because, who doesn’t like a classic chocolate chip cookie!