yes
If you have too much baking powder, the muffin will look and taste different. If you have too little baking powder, the muffin will be all flat and taste different.
Baking soda will cause things to rise also. Muffins are smaller so there is not as much need for lift. Baking powder will give more rise than soda. Whoever created the recipe chose to use soda instead of baking powder.
No, they are not interchangeable. I am not sure about the rising each would produce, but the taste would definitely be different.
Baking powder in a recipe helps your item rise when baking.
Muffins are fairly forgiving, if I was doing it, 1 teaspoon of oil, 2 tablespoons of water or milk and 1/8 teaspoon of baking soda or baking powder, whichever the recipe calls for.
You can use whipped egg whites as a substitute for both baking powder and baking soda in a recipe.
You can substitute a mixture of baking soda and an acid like cream of tartar or lemon juice for baking powder in a recipe.
If you don't have baking powder for your recipe, you can try using baking soda as a substitute. Just use a quarter of the amount of baking soda compared to the amount of baking powder called for in the recipe. You can also try using whipped egg whites or buttermilk as alternatives to help your recipe rise.
No, you cannot use baking powder instead of flour in a recipe. Baking powder is a leavening agent that helps baked goods rise, while flour provides structure and substance to the recipe.
Yes, you can substitute baking soda for baking powder in a recipe, but you will need to adjust the amount used. Baking soda is about four times stronger than baking powder, so you will need to use less of it.
I haven't tried it but I read if you increase the baking soda. Example if recipe calls for 1 tsp of baking soda, add 2 tsps and they will rise nice and high. It was on a review of a muffin recipe. [Edit; JunioMuffinMan] Careful! If you do that it could affect the taste! try baking powder if the recipe calls for baking soda. I think that instead of putting some baking soda you could put baking powder but also do more of the baking powder than you would do of the baking soda. this should help, but you should experiment around a bit and also try putting double the baking soda and whatever works best you should do
You can substitute baking powder with a mixture of baking soda and an acidic ingredient like cream of tartar, lemon juice, or buttermilk in a recipe.