Sorry if I wasn't clear, the fosters can is just to hold the muffin out of the water. It is not a pan for the muffin per se. I will be using a silicone muffin cup just like in the vid. The Fosters bottom is plenty bulky in that it takes up a lot of space for something that has no other use at all, and delicate enough that is is going to have to be packed inside the pot, probably. So bulky.
Not sure If I get the idea the the Sol Ti is too small. Seems be plenty big enough for a single muffin, even a mega one, with room all around. I'll have to check it out this weekend. I think there is far more than 1/4 of the space there is in the pot shown in the video used to cook 4 of them.
@bob Yeah, I think the extra work for just one could indeed be an issue. Only way to find out if it is worth it is to eat muffins on the trail - loads of them - and then decide. I volunteer to undertake this arduous research, and to publish my findinga, metrics, and graphs here at a later date. ;-)
@gary Wow that cook kit is beyond yar! Don't think I'm gonna carry anything like it soon, but your steamer setup looks great. I should clarify that I was going to use foster bottom *bottom up" for a stand, but obviously the other way around would work just as well. Does the inner pot get bounced around by the boiling water with fewer places to escape?
@greg Was that 2" after or before. (oops, TWSS :-) I'm assuming after. In the vid there is a quick warning not to use too much, so probably you can't go too far. Maybe if I used a very wide muffin cup with a more shallow layer of batter I could do a semi-mega-hockey-puck muffin.
I guess I should also clarify that on my stove setup I have tossed the jetboil useless heavy, holey pasta-straining lid, and replaced it with the much lighter top for and 8 oz ziplock bowl with Al foil super-glued to the bottom. The fit is such that very little steam or heat will escape if you have a rock on top - good for rehyradating, and hopefully good for muffin. It is a semi-cozy type setup an I will be using the pot as cozy and eating pot.
My main worry is if the temperature can even be controlled well enough to do 10 minutes in a jetboil. 10 minutes in jetboil minutes is like a whole week in the life of an alcohol stove. I will try to see if I can't just blast the fire once every minute or so, and depend somewhat on the cozy effect of my sealed-up, somewhat insulated pot. Then again maybe I can keep the heat low enough without it just blowing out.
All of which reminds me to also test if I have enough insulation to do pasta al la cozy by putting regular (not dehydrated) pasta in a cozy with boiling water and leaving it for long enough. I guess with the jetboil you could (again) just blast it for a few seconds every 5 minute, but it would be better to be able to forget it for a while.
@sarah I actually may know about texas muffins! Or at least one version. I got my mind blown the first time in Austin when I have my first (or many, many) jalapeno cornbread muffins. The, when I lived in Santa Fe I had jalapeno and fresh raspberry cornbread muffins and I knew there was a god!.
I wonder if the technique for a larger one would just be longer times - one texas muffin recipe I saw was for 25 minutes at 350. On the other hand the steam might have deleterious effects on the outside if used for too long I suppose.