After we made scones, we made banana muffins. The product standard for these muffins were golden brown, moist, pebbled tops, and similar size and shape. The recipe was simple and straight forward, but one problem we faced was overmixing the batter because when we took them out of the over, the top was golden brown but the inside was slightly undercooked. Our goal for this lab was for the muffins to be moist and golden brown on the top, but we did not achieve this because the inside was still slightly undercooked. This lab I learned that fat supplies your body with energy, and three examples of this are avocados, nuts, and coconut oil.