Preheat oven to 375°F (190°C).

Cream oleo and sugar together in a bowl until light and fluffy.

Add eggs, one at a time, beating well after each addition.

In a separate bowl, whisk together flour and baking powder.

Gradually add half of the flour mixture to the wet ingredients, mixing until just combined.

Add half of the milk, mixing well.

Repeat with the remaining flour mixture and milk, mixing until smooth.

Fill muffin liners or greased muffin tin cups 3/4 full.

Bake for 20 minutes on the middle rack of the oven, or until a toothpick inserted into the center comes out clean.

Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.