This is very tasty. It's not something whole wheat that tastes like white flour, but it has such a nice flavor. This is really great to have on hand. I make a bunch of it ahead of time so all I have to do is portion out the wet ingredients. There are several variations on this site, and pretty much any combo you like would work.
Quick-Bread Dry Mix
From EatingWell: October/November 2005
In this versatile recipe, you may substitute whole-wheat flour for the whole-wheat pastry flour. For a more fiber-rich muffin, use all whole-wheat flour.