Basic Sweet Muffin Mixture

Haven't been baking for so long since I'm on holidays. Muffin is one of the most common breakfast goods one can get from a cafe or the train station every morning. Instead of paying a few dollars for just one muffin, why not make your own with just the same amount of cost but you at least double the amount?

Source
The Cook's Book Patisserie by Loretta Sartori

Yield
12 standard muffins

Ingredients

400 g self raising flour
225 g caster sugar
280 ml buttermilk
100 ml light oil
100 g egg

Method
1. Butter the muffin tray or place paper cups into the muffin tray.
2. Sieve the flour and sugar into a mixing bowl.
3. Combine the buttermilk, oil and eggs; stir well to combine.
4. Pour the liquid into the flour/sugar and stir to combine. Do not overmix. At this stage add variation ingredients.
5. Spoon into prepared tray.
6. Bake at 200°C for 20-25 minutes. Cooked muffins will spring back when rpessed in the centre. Serve at room temperature.

Storage
Airtight at room temperature 2-3 days. At 4°C for 6 days. Frozen for 3 months.

Note
I've used 150 g of chocolate chips for this.