Beat all ingredients together in a large mixing bowl for four minutes. Pour into paper lined muffin tins and bake for 20 minutes.
Note: If you would like to cut down on the oil, substitute half of the oil with applesauce. These muffins are addictive and I have taken them to many gatherings over the years and everyone always raves on them. I have even baked the batter in my grandma's bundt pan and after the cake cooled I have drizzled it with powdered sugar glaze yielding both a delicious and beautiful cake. This recipe came originally from my grandma's cousin Lorine Gross.