Is that a viable baking set-up, a Snow Peak Ti bowl in an AGG 3 cup pot?
That bowl is slightly wider and deeper than the pot, so there would be no steam between the top of the batter and the lid. I haven't acquired the Ti bowl yet, so no way to test at home.
Also, the Ti is not known for even heat transfer but if it is sitting in boiling water that solves that problem, right?
Plan B: What is a good muffin tin for that 2 5/8 by 5 3/8 inch pot?