I make these muffins all the time and my kids and I love them. I don't use raisins or nuts b/c of family preferences, and cut the sugar down to 1/2 cup. They are excellent as is, but even when I make modifications (substitute milk with 1 Tbsp vinegar for buttermilk, increase or decrease sugar, replace some of the flour with WW flour) they turn out very well. They are moist for the first 2 or 3 days in a bag at room temp, but then get stale, so I freeze half to pull out later. Definitely worth a try if you want a yummy, healthy muffin recipe.
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I make these muffins all the time and my kids and I love them. I don't use raisins or nuts...