Great article, Mike! I'm glad many who read it will have a chance to try steam baking and discuss it here.
Some tips: the amount of time needed to cook batter will be directly proportional to the mass of the batter. In short, if you cook a small amount of batter, such as the amount in a mini-muffin, it will cook quickly. Just a few minutes after you put the lid on the pot and start generating steam in the pot, the batter shoud be cooked all the way through.
No pre-heating the oven, etc, like with conventional baking.
The good news is that you can cook LOTS of mini-muffins in your pot all at the same time and they'll all cook fast, and they'll disappear into your friends or yourself just in time to start another cycle of steam for making another batch!
Test doneness like grandma used to do, poke a toothpick into the middle and see if it comes out clean. Then give it a couple of more minutes of steam just to be sure. It shouldn't take long.
Don't try to cook a massive amount of batter in a single lump, unless you're having a rest day in camp and can do it with a wood fire and not deplete your carried fuel, because that big bunch of batter will take a lot of time and fuel.
Ordinarily, steam baking should _save_ you fuel and give you and your companions a fresh unexpected trail treat, it shouldn't cost you a lot of fuel!
A couple of other things....you won't be able to _brown_ foods with steam baking. So for instance, angel food muffins come out looking really white and anemic, with no lovely browned crust. They still taste good, but it's better to cook other things with this method, things that _will_ look appealing when you're all done.
Finally, only fill your cooking container(s) about half full, because the mix will expand as it cooks. And if you're using an off-the-grocery-shelf mix, look for the magic words "add only water", those are the simplest mixes to deal with in the woods.