So I tried these muffins. I substituted one cup of white, whole wheat flour for 1 1/2 of the cups of flour. I didn't want to convert it all to whole wheat because I didn't want them to end up to dry. Used one ounce of dried cranberries. The ones I made after one day were good, but the ones I made after 2 days in fridge were better. My question is...what should I add on the liquid side to make them with all whole wheat flour? Love me some bran muffins!

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