I actually baked it for about 30 minutes to get the muffins brown in color. The first batch I made were rather pale in color. I guess it's up to preference.
Here's the recipe :
Ingredients :
- 220 g self-raising flour, sifted
- 1/4 - 1/2 cup vegetable oil
- 3/4 cup buttermilk or regular milk
- 1/2 - 3/4 cup caster sugar
- 1 egg, lightly beaten
- 1 teaspoon vanilla extract
- 150 g added flavours e.g. frozen raspberries, dark/milk/white choc bits, grated apple, mashed banana
Method :
- Preheat oven to 180°C.
- Grease muffin tins or line with patty cases.
- Mix all dry ingredients together and make a well.
- Mix all wet ingredients together and pour into the well.
- Add flavourings and mix well until just combined.
- Place in tins and bake for 15-20 minutes or until lightly browned.
Other Notes :
Over mixing will toughen the muffins. You can substitute the sugar with artificial sweeteners or Xylitol to make it lower in carbohydrates and sugar free. Buttermilk is lower in fat than regular milk but you can also use skim milk. Weighing the flour gives a much nicer muffin. I'm not sure why but these are by far the nicest muffins I've made. Raspberry and white choc chips are divine. A friend of mine uses mashed banana and passionfruit pulp in hers.
This is how mine, with chocolate chips, turned out :
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