Lindsay has a recipe on her site for some fabulous raspberry muffins. I made two batches last week and decided to double up again for this week. Matt says he will never complain about having too many muffins and says these are now his favorite. He can do some damage, let me tell ya!
These muffins are incredibly moist and flavorful. The coconut oil is an easily adaptable alternative to vegetable oil and works really well. If you only have vegetable oil, I think that would work as well, but you might need to adjust the amount. I reduced the sugar to 1/2 cup and they were still plenty sweet. The mixture will seem slightly dry/crumbly, but once you mix in all the other ingredients it comes together. You just need to work it a bit. You can also make these without soaking the dough; however, soaking the grain will help to reduce anti-nutrients. (Can also use buttermilk or kefir as a soaking agent.) I made them with spelt flour today, and they have great texture and flavor. (1 cup wheat = 1 and 1/4 cup spelt.)
If you and/or your family like muffins, give these a try. You might come back for more!