These look awesome! I have a question about the White Whole Wheat flour. The Bakers Companion says that with regular whole wheat flour, even though it is really high protein, only part of the gluten is available for baking. Is this the same as the white whole wheat? I have hesitated switching all my baking to it since I was worried about the high protein. I also tried the box spice cake mix and canned pumpkin recipe today, and was about to start looking for a non box replacement, and this looks like a great one! :) Amanda, the gluten in whole wheat is there, but rendered fairly useless, as far as rising goes, because the bran in the flour is sharp and cuts it up. Think of a balloon having holes punched in it; not too good for rising anymore, is it? So the high protein in whole wheat flour doesn't translate into strength (for yeast breads) or toughness (for pastries) as it would in white flour. Hope this helps. Have fun with the muffin recipe! PJH

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