I found this recipe in a catalog for a well-known store. Of course,
you "need" a "filled-pancake pan" to do it. It looks like a muffin tin
with a handle that you put on the stove. You put in 1 tb. of batter
per cup, 1 tsp. raspberry mixture, another tb. of batter, and you flip
it after maybe 4 minutes.

So if I used a muffin tin and the oven instead, what temperature
should I use and for how long?

I'm in a rush, so I can't type the whole thing -

1 lb. raspb.
1/4 cup sugar
2 tsp. lemon juice

1 3/4 cup flour
1/2 cup ground roasted almonds
3/4 tsp baking soda
1 tsp. baking powder
1/2 tsp salt
3 separated eggs
1 3/4 cup buttermilk
1/2 tsp. almond extract
3 tbs. unsalted butter, melted

Maple syrup
Whipped cream

Lenona.