Wet Ingredients:
1 cup milk (cow's, soy or made up from dried - all work)
2 eggs (I use either commercial egg replacer or okara* - 1TBSP of okara and 2TBSP off water is the same as one egg. Wife's allergic but being desensitised)
¼ cup olive oil
Dry Ingredients:
1¾ cups wholewheat flour
½ cup sugar, brown is nice if you have it
1 heaped TBSP baking powder
½ tsp salt
Mix the wet and the dry separately. Whatever flavouring or extra ingredient you want the muffins to have should go in either the wet or the dry before mixing. So this morning I made up the above, and added 2 TBSP cocoa, 1 tsp cinnamon and ½ cup dried cherries to the dry ingredients before mixing. It could just have easily involved chocolate chips, diced apples or whatever is to hand and you fancy.
Then the wet and dry mixes are combined. I use my bench mixer for the dry ingredients and then add the wet to that once it has mixed. I also use a fine sieve to avoid lumps in the baking powder, cocoa etc.
Spoon the resultant goo into paper muffin cups sitting in muffin trays. The amounts above will make a dozen. Each paper cup should be no more than one third full. Place in a preheated 425º oven for 15 minutes.
Place the muffins on a rack when they come out to cool. Resist eating all of them straight away!
Chris
*if you want, I'll explain about okara
These made from scratch muffins sound and look great, still hot from the oven. Every few months one of my granddaughters (age eight) and I make some muffins. Ours is way too simple, but still very good. I can of pumpkin mixed with a box of Duncan Hines spice cake mix, in and out of the oven and everybody starts grabbing them. The thing is, they taste just like gingerbread. She's the one that likes to do stuff. Maybe next time I'll ask her what flavor(s) of muffins she'd prefer, instead of the usual. Then we'd use your recipe to mix it up with her ingredient list and see what happens. We always seem to get the cups a bit too full of batter. 
