In a separate bowl, combine the room temperature wet ingredients.  Next, you’re going to combine the wet and the dry.  Now this may be a little tricky. Mix until JUST combined.   You don’t want to over work your batter, or your muffins will be tough.

In a lined muffin tin, scoop the batter and fill the cavities until they’re 3/4 full.  Bake at 350 for 12-14 minutes, or until if you touch the cupcake lightly, it bounces back.  If your finger sinks, it’s not done yet.