Muffins – Don's House of Fine Patisseries

December 24, 2025January 5, 2026

WordPress updated and recipes added

Just a quick note to note that:

The WordPress on malak.ca was updated from 6.8.3 to 6.9;

The following new recipes were added to my collection:
- goat cheese omelettes, which is effectively an evolution of the ham and cheese omelettes I used to make for Mom; I started making goat cheese omelettes after Mom preferred a goat cheese omelette my brother bought for her at a high-end pastry shop and bakery;
- goat cheese muffins, an addition (developed at my mom’s behest, after having one of my goat cheese omelettes) to my growing collection of muffin recipes that I serve to my mom, to cater to her evolving tastes;
- scalloped potatoes;
- 20260105 updated: My lasagne recipe was added yesterday.
The following recipes were updated:
- stewed apples;
- chocolate buttercrunch (“English Toffee”); along with among other things generally updating the recipe text, a section was added stressing the importance of and outlining the mise-en-place (here’s my archive) that I find to be crucial to this recipe (as in, “of course mise-en-place is always a good practice and a good idea and really helpful when cooking, however in the case of this recipe, mise-en-place is essential to the success of, and simply, the execution of this recipe“);
- plain cake, mostly adding for the addition of the optional use of fruit and stewed fruit, the use of either a loaf pan or a square cake pan, and allowing for the distinction between the use of either the “old fashioned” greasing and flouring of the pan method and the parchment paper method;
- ham and cheese omelette, updating principally as a function of also using the recipe as a base for the above-mentioned goat cheese omelette;
- chocolate chip cookie dough cheesecake squares, mostly for minor turns of phrase, as well as any updates I may or may not have done (oops bad memory, it’s been a while!) since the previous version;
- shortbread cookies, again mostly for minor turns of phrase, as well as dividing some “multi-step” instructions, and fleshing out a number of implied steps (call my recipe style ridiculously verbose and overly detailed … in order to … live up to a lesson learned at a computer conference I attended in 2011. 🙂 )

Happy cooking!

PS: as a personal reference, I have made seven batches of chocolate buttercrunch — representing 3-1/2 pounds of butter, over 4-1/2 pounds of chocolate, over 3-3/4 pounds of sugar, and over 200mL of maple syrup — over the past roughly two weeks, to plan for Christmas giveaways. That’s about 90 to 91 bags of 60g of crunch each!

April 14, 2025April 14, 2025

Making Plain and Easy Sour Cream Muffins — Photos

I started making these tasty and easy to make muffins as a result of trying to make another kind of muffin (here’s my archive) for my mom, to add a bit more variety to the muffins I make for her. The story to the recipe, for me, had an alluring appeal that seemed to fit the bill. They turned out mostly nicely; however, the experience unfortunately taught me that when a recipe calls for unsalted butter — such as for the topping, especially since it also calls for a “pinch of kosher salt” — one should use unsalted butter. The resulting topping had just enough saltiness, however mild that it was, such that while of course the muffins were really nice, the slight saltiness was a distraction that did not appeal to my mom. (I enjoyed the rest of the muffins, but I agreed with her regarding the distraction.) In the process, I decided that the amount of effort required to execute the recipe was a bit more than I cared for.

As a result though, I had some sour cream for which I had no further use, since I don’t have a taste for sour cream by itself, nor does my mom ask for it for other dishes. And, I was still in the position of needing another muffin recipe to add a bit of variety for Mom. I looked up “sour cream muffins” or somesuch on the internet, and I landed on a recipe here (here’s my archive), which I adjusted down to a half-batch of six muffins that can be easily and quickly made in a countertop convection oven, and which of course scales up to a dozen or more muffins at a time.

Note: Some of the photos were taken somewhat or a bit more out of order, or were outright recreations — albeit all during the preparation of, or immediately after baking, the same batch of muffins, including separately preparing the wet and dry ingredients the night before baking them fresh the morning of for breakfast for Mom — but are presented here in the order presented below for the sake of the narrative.

Making the muffins:

The countertop convection oven was preheated to 350F:

A baking tin and paper muffin liners were taken out:

Baking tin and paper muffin liners taken out

Paper muffin liners were placed in the wells:

Paper muffin liner placed in baking tin well

Paper muffin liners placed in baking tin wells

Flour and a measuring cup were taken out:

Flour was measured out:

The flour was transferred to a mixing bowl:

Sugar and a measuring cup were taken out, and sugar was measured out::

The sugar was transferred to the mixing bowl with the flour:

Sugar transferred to mixing bowl with flour

Baking soda and measuring spoons were taken out:

Baking soda and measuring spoons taken out

Baking soda was measured out:

The baking soda was transferred to the mixing bowl with the flour and sugar:

Baking soda transferred to bowl with flour and sugar

Salt and measuring spoons were taken out:

Salt was measured out:

The salt was transferred to the bowl with the flour, sugar, and baking soda:

Salt transferred to bowl with flour, sugar, and baking soda

Nutmeg was taken out:

Nutmeg was measured out:

Nutmeg was transferred to the bowl with the flour, sugar, baking soda, and salt:

Nutmeg added to bowl with flour, sugar, baking soda, and salt

A fork was taken out:

The dry ingredients were mixed with the fork:

Sour cream and a measuring cup were taken out:

The sour cream was measured out, and since I was missing a very small amount, I topped it up with a bit of milk:

Sour cream measured out and slightly topped up with milk

The sour cream was transferred back to the plastic container:

Sour cream transferred back to plastic container

Vegetable oil and a measuring cup were taken out, and the oil was measured out:

Vegetable oil and measuring cup taken out, and oil measured out

The vegetable oil was transferred to the container with the sour cream:

Oil transferred to container with sour cream

Eggs were taken out:

The egg was cracked with a spoon:

The egg was transferred to the container with the sour cream and vegetable oil

Egg transferred to container with sour cream and oil

Vanilla extract and measuring spoons were taken out:

Vanilla extract and measuring spoons taken out

The vanilla extract was measured out:

The vanilla extract was transferred to the container with the sour cream, vegetable oil, and egg:

Vanilla extract added to container with sour cream, vegetable oil, and egg

The wet ingredients were mixed together:

(As mentioned earlier, at this point, the container had been sealed and placed in the refrigerator overnight, and the dry ingredients had been sealed and kept on the counter overnight; as well, immediately prior to the next step listed below is when the countertop convection oven had actually been turned on and preheated.)

The wet ingredients were brought over to the dry ingredients, and a clean fork and spoon were taken out:

Wet ingredients brought to the dry ingredients

The wet ingredients were transferred to the bowl with the dry ingredients:

Wet ingredients transferred to bowl with dry ingredients

The last bits of the wet ingredients were scraped into the bowl using a spoon:

Wet ingredients transferred to bowl with dry ingredients, and last bits scraped into bowl using spoon

A fork was taken out to start mixing the wet and dry ingredients:

Fork taken out to mix wet and dry ingredients

The wet and dry ingredients were mixed together with the fork:

The baking tin with the paper muffin liners was brought over to the bowl with the mixed ingredients:

Baking tin with paper muffin liners taken out

The muffin dough was transferred to the paper muffin liners in the baking tin:

Muffin dough transferred to paper muffin liners

The muffin tin filled with muffin dough was placed in the preheated countertop convection oven …

Muffin tin placed in preheated countertop convection oven

… and a timer was set to 22 minutes:

While the muffins were baking, a cooling rack was taken out:

At about half-way (after about 11 minutes), the baking tin was rotated in the countertop convection oven, to help ensure even baking:

Almost 11 minutes passing, the rough halfway point during baking

… and at this point, the muffins had clearly begun to rise:

Muffins rising at roughly halfway point in baking

At the end of the baking period, here are the fully baked muffins, which had begun to brown:

Fully baked muffins while still in the countertop convection oven — note the light browning

The muffin tin was taken out of the countertop convection oven and placed on a board, ready for the muffins to be removed from the baking tin, and placed on the cooling rack:

Fully baked muffins taken out of countertop convection oven

The muffins were immediately — hot! hot! hot! — removed from the muffin baking tin …

… and placed on the cooling rack:

… which was continued until all the muffins …

… had been transferred to the cooling rack:

Here’s the bottom of a muffin that had sufficiently cooled in order to safely handle it:

A still warm and definitely fresh! muffin was placed on a plate, and the paper liner was carefully removed (so as to not tear off pieces from the muffin):

Muffin paper liner removed from fresh muffin

… and the muffin was ready to serve to Mom, along with a cup of coffee:

Fresh, still warm muffin ready to be served

Of course, Mom said that the muffin was tasty!

After the muffins had completely cooled, a plastic freezer bag that was previously used for freezing sour cream muffins was taken out:

The bag was opened, and a cooled muffin was placed inside the bag:

Cooled muffin placed in identified freezer bag

… and the rest of the cooled muffins were placed inside the bag:

The freezer bag was sealed, and placed in the freezer, for future enjoying by Mom!

January 6, 2025January 6, 2025

Podcasts, Google NotebookLM, and my Making Coffee post

As indicated at the beginning of the previous post about making coffee, the post was mounted, definitely tongue-in-cheek, as a result of a podcast created by Google NotebookLM about a previous blog post I’d mounted about making yoghurt muffins.

As part of the initial vision I had when I started to mount the post about making coffee, it was a foregone conclusion that a new podcast be generated as a result. As such, my brother and I tried to make podcasts about the post using Google’s NotebookLM Podcast Generator.

I had a few objectives about how the podcast should be structured:

There should be a bent that both the post as well as the podcast were inspired by the previous podcast on yoghurt muffins;
There was a hope that the new podcast would be somewhat (read I had an expectation of it being “sufficiently”) self-aware, including that the previous podcast was created “by the same hosts”, and therefore, that “the hosts” would at an obvious juncture make a comment to the effect of “In a previous podcast, we jovially suggested that the blog post author create another blog post about making morning coffee, and whaddya know, they did!”;
When supplying Google NotebookLM with source material, I entered an expressed expectation that there be a certain incredulity on the parts of the “hosts” that, albeit tongue-in-cheek, that I followed up on the jovial suggestion that I make such a blog post in the original podcast (at about 3:49), as well as the previous two points.

Unfortunately, the results were less than satisfactory.

The first podcast that was created, using the original yoghurt muffins post as one of several pieces of source material, seemed to focus more on the post on the yoghurt muffins than the post on making coffee;
Said first podcast generally seemed to rehash the podcast on the yoghurt muffins, often word for word or at least re-phrasings;
Throughout several of the podcasts that were created, there seemed to be lot more of what I will call psychobabble that came through multiple times, analyzing myself, and went on tangents on how to look at things differently in life — comments which, in general terms, were not fully inaccurate, but which were general human nature and not really what we were looking for. Ultimately there were increasing departures from the content, even ignoring the meta and self-referential parts.
The podcasts became increasingly long, one being at least 15 minutes long.

Ultimately, NotebookLM seemed unable — perhaps by design or a known lack thereof, and certainly at what would constitute a cursory glance — to handle levity, self-awareness, and meta conversations / commentary.

Anyway, here is the podcast I settled on after a few tries and was frustrated with the general results; it at least does discuss somewhat the meta nature of the post, as well as just barely enough of the coffee part when taken at face value.

Sigh. (Meaning, I guess that if I want a podcast creator that does what I want, I should find out if such exists. Or, I dunno, make a real life podcast myself.)

December 21, 2024December 22, 2024

Making Strawberry Jam Muffins — Photos

As an effort to diversify my offerings of muffins for my mom, I learned how to make these delicious muffins containing strawberry jam, cinnamon, and nutmeg. Mom likes them so much that she declared that she likes them a lot better than both the bran muffins and the yoghurt muffins I make for her!

Note that while this recipe can be easily multiplied several times to make more muffins at once, this recipe is intentionally tailored to a half dozen muffins instead of the usual custom of a dozen muffins, since the original recipe on which it was based allows it to be halved and therefore be baked in a countertop convection oven.

In addition to this recipe, the following recipes can (usually, depending on oven size and specific dimensions) be made directly without adjustment in a countertop convection oven:

As well, here are a number of my other recipes which allow for adjusting by half to be made, or can otherwise easily be made (sometimes in shifts), in a countertop convection oven:

Making the muffins:

First, my countertop convection oven was turned on and set to 350F (yes, the photo says 86F, it’s preheating!):

Countertop convection oven turned on to be preheated

A muffin baking tin and some paper muffin liners were taken out:

Muffin baking tin and paper muffin liners taken out

Paper muffin liners were placed in each of the wells of the muffin baking tin:

Paper muffin liners placed in muffin baking tin wells

A mixing bowl, a fork, and a spoon were taken out:

Flour and a measuring cup were taken out, and some flour was measured out:

The flour was transferred to the mixing bowl:

Sugar and a measuring cup were taken out, and some sugar was measured out:

The sugar was transferred to the mixing bowl with the flour:

Baking soda and a measuring spoon were taken out, and some baking soda was measured out:

The baking soda was transferred to the mixing bowl with the flour and the sugar:

Cinnamon and a measuring spoon were taken out, and some cinnamon was measured out:

The cinnamon was transferred to the bowl with the flour, sugar, and baking soda:

Nutmeg and a measuring spoon were taken out, and some nutmeg was measured out:

The nutmeg was transferred to the mixing bowl with the flour, sugar, baking soda, and cinnamon:

Salt and a measuring spoon were taken out, and some salt was measured out:

The salt was transferred to the mixing bowl with the flour, sugar, baking soda, cinnamon, and nutmeg:

A fork was taken out and used to mix the dry ingredients:

A box of eggs was taken out:

An egg was taken out of the box of eggs:

The egg was cracked on the edge of the mixing bowl with the dry ingredients:

Milk and a measuring cup were taken out, and some milk was measured out, but the milk was not yet transferred to the mixing bowl:

Milk taken out and measured out but not yet transferred to mixing bowl

Vegetable oil was taken out, and some oil was measured out in the measuring cup while the milk was still in it, but the milk and oil were not yet transferred to the mixing bowl:

Oil taken out and measured out but not yet transferred to mixing bowl

Strawberry jam was taken out, and some strawberry jam was measured out into the measuring cup with the milk and vegetable oil:

Strawberry jam taken out and measured out

The milk, vegetable oil, and the strawberry jam were transferred to the mixing bowl with the dry ingredients and the egg:

Milk, oil, and strawberry jam transferred to mixing bowl

The ingredients were mixed together with the fork:

The batter was transferred to the paper liners in the muffin baking tin, using a spoon:

Batter transferred to paper liners in muffin baking tin

The filled muffin baking tin was transferred to the pre-heated countertop convection oven:

Muffin baking tin with batter placed in countertop convection oven

A timer was set to 23 minutes:

While the muffins were baking, a cooling rack was taken out:

Here’s a picture of the muffins rising while baking:

At the end of the 23 minutes when the muffins were baked, the muffin baking tin with the muffins were taken out of the countertop convection oven:

Muffins taken out of countertop convection oven

The muffins were taken out of the muffin baking tin and placed on the cooling rack:

A muffin (in the case of this photo, from a subsequent batch) was taken out to serve to mom:

Mom loves these delicious muffins a lot these days!

… and I froze the rest of muffins in a freezer bag, as I did with muffins from a subsequent batch:

Extra muffins placed in freezer bag for freezing

Mom now says that these are her favourites!

October 3, 2024April 30, 2025

Making (Simple) (and Relatively) Plain Yoghurt Muffins — Photos

These easy to make muffins are fairly straightforward, tasty, and, despite being labeled as “plain”, the term is used somewhat loosely since the yoghurt used may be any kind of flavoured yoghurt, which will come across lightly but distinctly in the final product. As well, small amounts of fruits or other flavouring agents could be added without substantial changes.

I had originally researched the recipe to allow me to serve a different kind of muffin to my mom, in order to contrast the bran muffins she likes as well; as noted elsewhere, she enjoys the bran muffin recipe I found on the internet more than her own bran muffin recipe.

Note that this yoghurt muffin recipe lends itself well to half batches (one egg only), as well as easy and quick baking in countertop toaster-ovens.

Update 20241008: Using the Google NotebookLM podcast generator, two podcasts were produced about this post, and, I made a blog entry about the podcasts. Podcast1 Podcast2

Making the muffins:

First, the oven was pre-heated to 350F:

A tray of muffin moulds, and correspondingly sized paper liners, were taken out:

Muffin moulds and paper liners taken out

The moulds were each lined with paper muffin liners:

The lined baking tray was put aside, and a mixing bowl, a spoon, and a fork were taken out:

Flour and a measuring cup were taken out:

The measuring cup was filled with flour:

The flour was transferred to the mixing bowl:

Sugar was taken out, and the measuring cup was taken out again:

Sugar was measured out:

The sugar was transferred to the mixing bowl with the flour:

Baking powder and measuring spoons were taken out:

Baking powder and measuring spoons taken out

Baking powder was measured out:

The baking powder was added to the flour and sugar in the mixing bowl:

Salt and measuring spoons were taken out:

Salt was measured out:

The salt added to the flour, sugar, and baking powder:

Using the fork, the flour, sugar, baking powder, and salt were thoroughly mixed:

Flour, sugar, baking powder, and salt thoroughly mixed with fork

A tub of yoghurt and a measuring cup were taken out:

Yoghurt was measured out:

The yoghurt was transferred to the bowl with the flour, sugar, baking powder, and salt:

Yoghurt transferred to bowl of flour, sugar, baking powder, and salt

Yoghurt transferred to bowl of flour, sugar, baking powder, and salt, with spoon added

Vegetable oil was taken out, and the measuring cup used for the yoghurt was reused, without needing to clean it since I’d only just used it moments before for the yoghurt :

Vegetable oil and measuring cup taken out

The vegetable oil was measured out:

The vegetable oil was transferred to the bowl with the flour, sugar, baking powder, salt, and yoghurt:

Eggs were taken out:

The eggs were cracked into the bowl with the flour, sugar, baking powder, salt, yoghurt, and vegetable oil:

All the ingredients were mixed together with a spoon:

… creating a thick paste dough:

The muffin mould tray prepared earlier was taken out:

The dough was spooned into the paper muffin moulds:

The filled muffin tray was placed in the preheated oven:

A timer was set to 21 minutes:

Looking through the oven window (which admittedly could use a cleaning!), the muffins began to rise:

Muffins baking and tops beginning to brown

While the muffins were baking, cooling racks were taken out:

After the timer ran out and the muffins had baked, the muffins were taken out of the oven, and the tray placed on a cutting board:

The muffins were transferred from the muffin tray moulds to the cooling racks to cool down:

Freshly baked muffins transferred to the cooling racks

A yummy fresh muffin was served to my mom with another mini-muffin, with the paper linings removed:

… and the rest of the cooled muffins were placed in a sealable freezer bag, to be placed in the freezer:

Cooled muffins placed in a sealable freezer bag

Yummy!

June 20, 2021December 22, 2024

Making my Mom’s Raisin Bran Muffins

My cooking projects over the past couple of weeks — I took last weekend off after the double-length feature post I did a couple of weeks ago — included bran muffins for my mom (using a different recipe from this post), crisped rice treats, three to five ingredient biscuits, plain cake with a lemon sauce, and the subject of this post, my mom’s recipe for raisin bran muffins; the other day, I had a sudden hankering for my mom’s molasses-based recipe for raisin bran muffins.

The recipe I’ve been using to make bran muffins for mom for the past couple of years is different from her recipe, since following a bake-off a couple of years ago, she chose the recipe I’d found on the internet over her recipe. However, after baking these muffins, mom sampled one, and asked me to make a batch of double-sized muffins for her using her recipe!

Making the raisin bran muffins:

First, a muffin baking tin was taken out, and each well was lined with a standard paper muffin cup:

Muffin baking tin lined with paper muffin cups

The baking tin filled with muffin paper cups was put aside.

The oven was preheated to 450F:

Brown sugar was measured out:

The brown sugar was transferred to a mixing bowl:

Vegetable oil was measured out:

The vegetable oil was poured into the mixing bowl with the brown sugar:

The vegetable oil and the brown sugar were mixed together with a fork:

Vegetable oil and brown sugar mixed with a fork

Molasses was measured out:

The molasses was poured into the mixing bowl with the vegetable oil and brown sugar:

Molasses poured into mixing bowl with vegetable oil and brown sugar

The molasses, vegetable oil, and brown sugar were mixed with a fork:

Molasses, vegetable oil, and brown sugar mixed with fork

In order to blend the molasses better with the other ingredients, the mixing bowl was warmed a bit in a microwave oven:

… and the microwave oven set to 15 seconds:

The mix was lightly warmed, mixed again with a fork, and the process repeated.

Eggs were taken out:

The eggs were cracked into the mixing bowl with the other ingredients:

The ingredients were mixed again with a fork:

Milk was measured out:

The milk was poured into the mixing bowl:

The ingredients in the mixing bowl were mixed again with a fork:

Bran was measured out:

The bran was added to the mixing bowl with the wet ingredients:

The bran was mixed into the wet ingredients with a fork:

Bran and wet ingredients mixed with fork

Flour was measured out:

Baking powder was measured out:

The baking powder was transferred to the flour:

Baking soda was measured out:

The baking soda was transferred to the flour and baking powder:

Baking soda transferred to flour and baking powder

Salt was measured out:

The salt was transferred to the flour, baking powder, and baking soda:

Salt transferred to the flour, baking powder, and baking soda

The flour, baking powder, and baking soda were mixed together with a fork:

Flour, baking powder, and baking soda mixed with a fork

The flour mix was transferred to the wet ingredients:

Flour mix transferred to wet ingredients

The flour mix was mixed with the wet ingredients (oops I forgot to take a photo).

Raisins were measured out:

The raisins were added to the wet ingredients (oops I again forgot to take a photo) and everything was again mixed with a fork:

The muffin baking tin with the paper muffin cups prepared earlier was taken out, ready to transfer the muffin batter:

Muffin baking tin with paper muffin cups taken out

The muffin batter was transferred to the paper muffin cups:

Muffin batter transferred to paper muffin cups

The muffin baking tin filled with muffin batter was placed in the preheated oven:

Muffin baking tin placed in preheated oven

A timer was set to 18 minutes:

When the muffins were baked, they were taken out of the oven …

Baked muffins in oven about to be taken out

… and placed on a cooling rack:

Hot baked muffins placed on a cooling rack

The muffins were taken out of the baking tin and placed on the cooling rack:

When the muffins were cooled, they were placed in a cleaned reused freezer bag:

The bag of cooled muffins were placed in the freezer:

… and the next morning, breakfast was delicious!

Of course they are yummy!

January 24, 2021December 22, 2024

Making Bran Muffins — Photos

Here is the next entry in my series of photo posts of me making the various recipes in my recipe collection.

This week, I took photos while I made more bran muffins for my mom, using a recipe I’d found on allrecipes.com ~~and which so far I have not yet~~ which I have now (20210214) converted into my own format. ~~As a side note, I should~~ I have now converted it to my usual recipe format, because when I make them, I use regular milk instead of buttermilk, and I normally make a major change: Instead of placing the batter into twelve muffin papers in a twelve-welled baking tin, I bake the batter in a six-welled baking tin (with slightly larger wells), lined with coffee filter papers, and the baking time was adjusted to 22 minutes.

This batch of muffins had a further deviation from the recipes above, which was the intentional omission of raisins for reasons beyond the scope of this post.

First, I measured out a cup and a half of wheat bran into a mixing bowl:

A cup of milk was added to the bran:

The bran and milk were mixed with a fork, and put aside:

A third of a cup of vegetable oil was measured out and placed in a separate bowl (the white dots are milk leftover in the measuring cup):

A large egg was added to the vegetable oil:

Two thirds of a cup of packed brown sugar were added to the oil and egg:

2/3 cup (packed) brown sugar added to the vegetable oil and egg

A teaspoon of vanilla extract was added to the vegetable oil, egg, and brown sugar:

A teaspoon of vanilla extract added to oil, egg, and brown sugar

The vegetable oil, egg, brown sugar, and vanilla extract were blended with a fork:

Blending of vegetable oil, egg, brown sugar, and vanilla extract

The vegetable oil, egg, brown sugar, and vanilla extract were added to the bran and milk mix:

Vegetable oil, egg, brown sugar, and vanilla extract added to the bran and milk mix

All the ingredients were blended together with a fork:

A teaspoon each of baking powder and baking soda were added to a cup of flour — unfortunately, I forgot to add the quarter teaspoon of salt, to no apparent ill effect.

A teaspoon each of baking powder and baking soda added to a cup of flour; salt was forgotten

The flour, baking powder, and baking soda were mixed together in the cup, and added to the rest of the ingredients:

Flour, baking powder, and baking soda mix were added to the rest of the ingredients, and then blended together

Again, all the ingredients were blended together with a fork. At this point, I would normally have added three quarters of a cup of raisins, which I didn’t do this time.

I make double sized muffins for my mom, so I use coffee filter papers, for which I use a glass to help form within the baking tin:

Forming the coffee filter paper in the baking tin wells

The batter was spooned into each of the wells:

Muffin batter spooned into each of six baking tin wells

The muffin tin was placed in a counter-top convection oven preheated to 350F, and baked for 22 minutes (rotated 180 degrees part way through):

Muffins baking in a counter-top convection oven.

The muffins were taken out of the oven after 22 minutes and placed on a cooling rack:

After a few minutes, the still cooling muffins were taken out of the baking tin, and returned to the cooling rack to continue cooling:

Once cooled, I placed the muffins in a sealed container.

Mom was so impressed, she said that the following morning, she would have one from this batch, before eating the last muffin from the last batch!