Preheat oven to 350'F and prepare a muffin pan with 12 muffin cup liners.
In a small bowl mix together the flour, baking soda, and salt. Set aside.
In a larger bowl, combine the sugars, milk, vinegar, vanilla, and oil.
Beat the mixture with electric mixer (or very vigorous whisking) to ensure it's well combined.
Gradually add the dry ingredients to the wet, beating the mixture after each addition.
Beat until the mixture is well combined.
Pour the batter into each muffin cup, filling each to about 2/3 full.
Bake for 18-22 minutes, checking for doneness after about 15 minutes. The tops should spring back quickly when pressed lightly and a cake tester should come out clean.
Remove from oven, let cool in pan for about 5 minutes and then remove to a cooling rack. Let cool COMPLETELY before icing.