My family really enjoys these muffins. I grind my own wheat for most of our baked goods, and change most recipes that I find to reflect that. I am posting the original recipe along with my personal substitutions so that you may choose what you like. My picture is of the whole grain version. These are not overly sweet and make a lovely breakfast muffin. They are very moist and I advise you let them cool ten minutes or so before removing from muffin pan. They are best eaten warm and freeze very well - I often double of triple the batch so that I can freeze some. Just pop out what you need from the freezer and warm them up!