Recipe(tried): Substituting whole wheat flour for white flour - Hola, Monica!

I often use whole wheat flour to replace one half of the all purpose flour in a recipe.

Although, as a general rule, this would not work very well for delicate cookies or light cakes, I can assure this works great for muffins, breads, and quick breads.

Just monkey around with it until you get the texture and taste you want...I would start with half/half, and if it is too far from where you want it to be, cut down on the w.w. flour.

I have done this for years. It works just fine. Much better for you, too!

Good luck!

Carolyn!