We're happy to hear that this flavor combo appeals to you, Pamela! We typically find that we can use our Sprouted Wheat Flour in any recipe calling for whole wheat flour, or substitute it for up to half the amount of all-purpose flour. We know this muffin can be made with our White Whole Wheat and is quite forgiving, so it may work to sub the Sprouted Whole Wheat for 100% of the flour called for. That being said, the properties of our White Whole Wheat are a little milder (in color and flavor), so starting with a 50% substitution seems like an appropriately cautious place to start. We hope you'll give it a shot and share your results! Mollie@KAF

• Reply