I often use KF whole wheat flour and add wheat bran (and sometimes wheat germ to get a nuttier flavor) to it when I want to put more fiber in recipes. I usually just short the whole wheat flour and add a handful of wheat bran in its place. Would that trick work with this recipe so that I can bake the muffins this weekend and still have the same texture as you described. Give it a try. You may discover a whole new terrific recipe! Molly@KAF

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