Add vegetable oil, yogurt, sugar and honey to a bowl and mix with a whisk.
If it emulsifies like the picture, then move to the next step.
Add the eggs one at a time, mixing after each addition. Then add the milk and vanilla oil.
Sift all of the cake flour and baking powder into the mixture.
Mix with the whisk until all of the lumps have disappeared.
The mixture you end up with should be glossy like in the picture. It doesn't matter if there's still air in the mixture.
Pour evenly into the muffin cups and bake for 26 - 28 minutes in the pre-heated oven.
They should look like this when done. They should be well risen and golden. If you are unsure whether they're cooked through, check with a wooden skewer.
They make great presents when wrapped.
Story Behind this Recipe
I wanted to make simple muffins that tasted like they're from the bakery. Actually, mine are better than muffins from any bakery!
They're best eaten 1-2 days after you make them. If they get dry, microwave and they'll become nice and soft again. These are very simple muffins so you can play with the flavour by using different variety of ingredients. By the way, I used pure white sesame oil, which has a richer flavour than regular vegetable oil.