Thank you for the 'rest' tip and illustrative photos. I am always anxious to get muffins in the oven promptly once I have the dry & wet ingredients mixed, not wanting to lose the work of the raising agents. Not that I've ever thought of doing a side by side to test my theory! Mind you, I turn to muffins as the fastest thing I like to bake when I need something quickly - they've always tasted great til now, so a little less muffin on those occasions will do! I'm going out for afternoon tea and was planning on taking muffins so I get to trial this today. That's one of the attributes of muffins, Robyn - SPEED. I don't usually let them rest before baking; but I'd always wondered how those 2-week bran muffins, the batter for which you leave in the fridge forever, managed to work. I STILL don't know, chemically speaking; but I've decided you don't have to be a speed demon where muffins are concerned. Either way is fine. Thanks for connecting here - PJH

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