Would love to incorporate more whole wheat flour into my baking -- but each time I try my baking comes out tasting, well, like whole wheat. Fine with this in whole-wheat bread -- but in muffins, more cakey breads, etc not so much a fan. Does anyone have any recommendations, tips or tricks to use whole wheat in a way that tastes closer to all-purpose? Did once get a whole-wheat pie crust from Whole Foods that was very tasty and not whole-wheat tasting -- would using whole wheat pastry flour instead of regular whole wheat help?
Clarification -- I have been generally doing a mixture of King Arthur whole wheat and all-purpose (2/3 all-purpose to 1/3 whole wheat -- something along those lines sometimes even less). Still finding the whole wheat pretty powerful. In my perfect world I would have all the health benefits of whole wheat with none of the taste in my sweeter-oriented baking. Too much to ask?