Cranberry, Orange and Pecan Muffins
These Cranberry, Orange & Pecan Muffins are the perfect combination of tart and sweet. By using fresh cranberries rather then dried cranberries (which are packed with sugar) these are naturally sweetened with just honey and orange juice. They are Paleo, Dairy Free, Grain Free, Gluten Free & Specific Carbohydrate Diet Legal.
Cranberries are a great fruit to stock up on during the few short weeks between late October and mid December when they are available fresh in stores. I buy bags of cranberries and store them in the freezer to use throughout the year in a variety of dishes. I have always found cranberries to be under appreciated, eaten primarily as a condiment alongside turkey or dried as craisins. I used to love snacking on craisins or adding them to salads but after discovering the amount of sugar they contained (1/4 cup has 4 teaspoons of sugar!), I quickly nipped that habit in the bud.
I have previously steered clear of cranberry muffins and loaves as I found the batters were always too sweet, over compensating for the sour berries. I can truthfully say that these are the first cranberry muffins I have ever tasted that I absolutely love. I used fresh cranberries rather than dried, to ensure each bite has a hint of tart flavour which is perfectly contrasted with the sweet orange zest. I love how juicy the cranberries become once baked, together with the crunchy pecans this results in a delicious muffin with lots of great texture. I have managed to quickly eat my way through a batch, enjoying them slightly warm for breakfast or as healthy protein packed afternoon snack. These Cranberry Orange muffins also freeze well so you can double the recipe and store them in the freezer for up to 2 months.
Love tasty muffin recipes? Here are a few others you might enjoy:
- Lemon Blueberry Muffins
- Chunky Monkey Muffins
- Zucchini, Lemon & Poppy Seed Muffins
- Apple Cinnamon Muffins Topped with Pecans
- Butternut Squash, Spinach & Feta Muffins
- Zucchini, Cheddar & Pancetta Muffins
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Cranberry, Orange & Pecan Muffins
Ingredients
- 2 1/3 cups Almond Flour
- 1/3 cup Coconut Flour
- 1/2 tsp baking soda
- 2 eggs
- 1/2 tbsp orange zest
- 1 tsp vanilla extract
- 1/2 cup orange juice
- 1/4 cup honey
- 2 tbsp coconut oil melted
- 1 cup cranberries
- 1/2 cup pecans chopped
Instructions
- Preheat oven to 175 degrees Celsius (350 degrees Fahrenheit) and line a muffin tray with liners
- In a mixing bowl add the eggs, vanilla, melted coconut oil, honey, orange juice and zest. Add the baking soda on top of the orange juice so that it begins to foam and then add in the flours and stir on low speed until just combined, don’t over mix
- Using a spoon, gently stir in the fresh cranberries and chopped pecans
- Fill each muffin cup to the top with batter and gently press down on the batter to make sure they are firmly filled. I usually top each muffin with a few extra cranberries to make them look pretty.
- Bake in the over for approximately 25 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool completely for at least 20 minutes before removing from the tins.
Nutrition
These are absolutely delicious and a great compliment to my morning coffee.
Happy to hear you like them Peter!
are you sure its only 175 for the oven ? just seems kind of low temp
Amanda thats 175 degrees Celsius which is 350 degrees Fahrenheit 🙂
Oh gee sorry blonde moment lol have had enough caffeine
These are perfect in every way!! Absolutely delicious! Followed the recipe except found that I had no pecans on hand mid mixing so subbed unsweetened coconut flakes and came out beautifully. Will definitely make again and again!
Made these muffins.Moist, full of flavor and goodness.
Enjoyed every bite.
Thank you
I’ve neve made muffins before, and these turned out dry and crumbly. Didn’t keep their shape at all. I added more egg. I wonder what I did wrong.
Im so sorry to hear that. Have they completely cooled? I find that they change texture once reaching room temperature and hold together much better. My only other recommendation would be I also find that when filling the muffin cups, it helps to lightly press down on the batter to ensure they are firmly filled.
Hi, try not adding as much coconut flour I add extra almond flour to make up the amount stated. I also use olive oil instead of coconut oil used it because I ran out of the latter. They turned out to be delicious and very moist.
I made these muffins today and they are so good! I absolutely love the cranberry and orange flavour combo and the muffins are so moist! Thanks for the great recipe, I will definitely be making these again.
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How many carbs do these muffins have??
I have the same question. I am a Personal Chef and my client follows a very strict low carb diet. I must list the number of carbs when providing him his custom menu. Thank you in advance, Chef Heather Zaida
Can you use frozen cranberries?
Hi Sandra, yes you can, just allow them to thaw first to reduce the amount of moisture they will add to the muffin batter.
What about swapping in frozen blueberries? Should you thaw them similarly?
Hi Abby, Blueberries would make a great alternative to cranberries. You can use either fresh or frozen but like the cranberries I would recommend allowing them to thaw first so the moisture doesn’t change the consistency of the muffins. Enjoy!
thanks!
Do you have a carb count on these? They are delicious and they came out beautifully for me the first time.
Karen i’m so glad you liked them! I did I quick calculation and I believe there are 5g of carbs per muffin.
I did the math on all the ingredients and came up with 12.2 g net carbs per muffin. I love the recipe. Trying low carbs, but got tired of eggs for breakfast.
Yes closer to 13 carbs.
I love these muffins. I also made them with fresh blueberries and used lemon zest and juice in place of the orange and added cinnamon. These were great as well.
I love the creativity Vicki! Those sound like great substitutes! This is a great recipe to use all year round adding in whatever is in season, raspberries, blackberries, different nuts….the options are endless!
Vicki, how much cinnamon did you add?
Were these mini muffins? Because when I typed in the recipe into The Recipe Nutrition Finder, it was more like 52gm of carbs for regular sized muffins!
Hhmm really? These muffins are on the smaller side but I dont think making them much bigger should result in that many carbs. The almond flour in this recipe contains 54grams of carbs but that is for the entire recipe.
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These are great – so moist and flavorful without much added sugar! I even cut down the honey to about 1/3 cup, and I didn’t miss the extra sweetness. I made these yesterday morning and it was a perfect weekday breakfast treat warm out of the oven. With a bit of prep the night before they came together quickly and baked while I was in the shower.
175 degrees left my muffins still completely raw.
ThIs is my worry! Must be a typo?!?
I’m sorry to hear that! As many ovens seem to run at different temperatures I recommend baking for another 5 minutes and then testing with a toothpick. Cooking times may also vary depending on the size of the muffins so regularly checking with a toothpick is the best way to ensure they cook properly
I cooked them for an extra 5 minutes and they came out perfect! These are so good!
You realize this is 175 celsius, right? That would be 350 Fahrenheit.
Sadly, my first attempt at making these didn’t turn out so well… They fell apart completely and I lost half the muffin in the muffin tray. I will try to make them again, but this time let them cool fully in the tray (btw, the length of cooling time should be in the instructions).
Thanks for the great recipe Carmen! I have made these 4 times and my family always seem to demolish them! Your Chunky Monkey Muffins are also so good!
Important note….175 degrees Celsius =350 degrees ferenheight.
Thank you for this. Was left stumped & was sure it was a typo. Pregnancy brain at its finest.
I made them this morning and they were extremely yummy. My family loves it. Thank you for the recipe.
These muffins are fantastic! Love the freshness of the orange zest and fresh cranberries. Packed the batter tightly and waited for them to cool completely and they came out great! Thanks for sharing! Looking forward to trying more of your recipes!
Hello, I am just wondering if there are any alternatives to coconut flour here in he receipe?
What a waste of good ingredients. Dry and crumbly. Wont be making these puppies again :s
Mine were awful… dry dry dry…. I measured everything exactly….
I am sorry to hear that! My best guess would be that they may have been cooked too long or at too high a temperature.
Any idea on nutritional counts?
Calories?
They were delicious!!!!
They aren’t dry and crumbly if you measure the dry stuff correctly. I read above comments about them falling apart and being too dry so I didn’t pack down the almond or coconut flour. You just lightly spoon and shake the flours into a measuring cup and then use a knife to smooth the top so there’s some air in there still, and I also added 1 Tbsp of tapioca flour to the coconut flour measurement because I know that coconut flour absorbs a lot of moisture and that tapioca flour may add a bit of starchiness and help sorta bind it better. I also did NOT over beat the mixture to blend everything. Just lightly stirred it. And did not even attempt to try a finished muffin until they were totally cooled. They were extremely moist.
Thanks for the detailed feedback Amanda! Hopefully it will be helpful to others who found the muffins crumbly. I’m happy to hear they turned out well!
These are excellent suggestions. After reading most of the comments I am sure to try these today.
Does tapioca flour add carbs?
Very excited about this recipe!! Attempted tonight: dry, crumbly, dense, even with adding more o.j., but undaunted. All my favorite ingredients, I’ll re-attempt.
I also was very excited to make these. Followed everything in the recipe and DID let them cool. They fell apart and except for the juicy cranberries, they are very very dry. I would like to try again but it’s such a waste of good ingredients. Do you think these could be made with regular flour?
Can you provide the carb count on the Cranberry Ornage & Pecan Muffins?
I’m calculating it out at 2.4g protein, 8g fat, 14.3g carbs, 236 calories each muffins when making 12 muffins with this recipe
Just made a batch of these! What a Lovely texture! They are delicious! 15 minutes later we only have 6 left! ! My family love them! I can’t believe something so tasty can be so low in carbs!
Cheers Denis
Great to hear these were a hit with your whole family! If you are a fan of the texture you can always switch up the flavours by swapping orange for lemon and cranberries for another fruit, the recipe is super versatile!
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what is the carb count , fiber count and protein count in these? The honey and orange juice I am leary of due to the amount of carbs naturally in these.
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I was wondering how many grams of sugar per muffin? I am Diabetic.
Try using Monksfuit for sweetener, available from Amazon
Thanks for the tip!
How many calories does Cranberry, Orange, Pecan muffins have?
Where do you get almond and coconut flour? Thanks
Any health food store or Whole foods should have these speciality flours. Alternatively, I normally order them off amazon where they are cheaper.
Can I use regular flour instead of both the almond and rice flour?
Unfortunately I wouldnt recommend that, almond flour is a very dense flour that cannot be substituted. Sorry about that!
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How come you said this recipe is dairy free when there are eggs involved?
I do not classify eggs as dairy as they do not contain any of the same proteins or sugars found in dairy products. If you are looking for both dairy and egg free recipes then check out the vegan section in the recipe index.
Eggs don’t come from cows. Therefore, eggs are not dairy foods.
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How many carbs are in these muffins?
HI. Can I used dried canberries? will that make a difference in the moistness?
Hi Michelle, I think it may make the muffins slightly less moist. You could swap the cranberries for fresh blueberries instead or alternatively if you are going to use dried cranberries I would suggest adding another teaspoon of orange juice.
Was wondering if this recipe could be baked in mini bread pans instead of a muffin tin?
Yes definitely! They would turn out just as well in mini bread pans.
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Carmen, you are a cooking goddess. Thank you. I have been a home-baker, organic non GMO wheat grinder since the buggy days. My baking days came to an abrupt halt when we realized my labor of love was harming our youngest son. Needless to say, we are on a new course, a new life eating path. My first attempts of baking with GF, DF ingredients were failures. UNTIL these WONDERFUL muffins. They were delicious, and the flavor profile was similar to my families favorite, which I had to toss. Actually these are better, you have the tart-sweet balance perfect. I have printed off many of your recipes and have already tried 3. My family have enjoyed them. I am cannot wait to make your lemon curd. I is our peeps favorites. Great Blog! Great Recipes! Very Good Directions!
Thank you Louise! Your comment has made my week! I am so happy that you enjoyed the muffins, they are one of my favourites. Grain free baking can be such a difficult process with so many failures, it drives me crazy sometimes! Let me know if you try any other recipes, the lemon curd is one of my favourites that I can never get enough of, I eat it by the spoonful. Thank you so so much for the kind comment, I really appreciate it. I hope that your sons health has improved with your new way of eating. Happy baking!
I totally messed this recipe up BUT they still turned out great! I didn’t pay attention when I made my grocery list and got dried cranberries and I didn’t have as much almond flour as I thought (I only had 1 1/2 cups) so I had to sub in more coconut flour. A little dry but they came out fine, didn’t totally crumbled like some said. Excited to try again but with the correct ingredients- lol!
Haha I was so worried after reading the first few words of your comment! I’m so happy they were a success even with the change in amounts! If you find they are a bit too crumbly store them in the fridge, I find that greatly improves the texture. Thanks for the comment Stephanie!
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Carb friendly, but HOW MANY carbs per muffin. Many of us are diabetic a nd need to know. THANK S
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Made these today. They are absolutely delicious. Thanks for the recipe and the nutrition information provide with the recipe.
So happy to hear that you enjoyed them!
Perhaps there is some confusion over the orange juice ingredient. I take it as squeezed juice from the orange, is that correct? I wonder if adding orange juice concentrate would make them dry and crumbly as some people had problems with when making them. Thoughts?
I never considered that! You are right, I always use freshly squeeze so concentrate may impact the dryness of the muffins
I used the juice from the orange I zested and it was incredibly dry and crumbly. Your lemon blueberry muffin recipe is so much better.
I’m wondering if I could use regular flour or whole wheat flour in this recipe. They look so yummy and have all the other ingredients. Thanking you in advance and can already taste them.
These are very good. I have tried many different recipes and these are the best so far. And it’s also nice that you use fresh crans and not dried. Thanks for the recipe.
Thank you!! I am so happy you enjoyed them!
I made this with a twist, egg free. I substituted the eggs for pumpkin purée and mashed banana, they are lovely! Even my husband liked them! Thank you!
Me too, the calorie count posted seems wrong
I noticed the recipe yield was 10 but the calorie count was for 12 servings, that must be why?
I calculated 213 per muffin.
It had no liquid and was dry- couldn’t have poured into a muffin tin. I think they left out water or some other liquid in the instructions.
I totally agree. I thought I missed an ingredient. Came out a little weird, dry like and gritty
I agree. Just made these and consistency is extremely thick. Added some water but still thick….like cookie dough. Taste good but would like to know if something is missing.
Yes!!! Like cookie dough! Great flavor but you need do eat along with tea, coffee or milk. Her lemon blueberry muffin recipe is so much better.
These are awesome! So moist & tasty my family ate them all up & we are making another batch! Thank you for sharing this recipe.
I used apple sauce instead of oil and egg whites instead of whole eggs. They are DELICIOUS!!!
These are delicious. I use regular orange juice , a tablespoon each of maple syrup and coconut sugar—family likes it sweet
Thanks for the feedback!
I’m wondering if I could use regular flour or whole wheat flour in this recipe. They look so yummy and have all the other ingredients. Thanking you in advance and can already taste them.
These are delicious! I’m just learning to bake gluten free. These are the first things that I’m made that I really liked. I don’t know what I did wrong but they totally fell apart into crumbles
Good crumbles but not sure what I did wrong.
It is typical for gf baked good to have more crumb since you have no gluten to hold things together. Some are more so than others. you will see xanthan gum used in many gf baked goods to help with that. The average amount is 1/2 teaspoon of xanthan gum per cup of gf flour–do not use if the gf flour you use has already added it. Don’t be tempted to use more as it will gum up the food. Always mix it in the dry ingredients well before adding wet.
These were great! But I would definitely double the cranberries next time, the muffins needed more cranbell (haha)!
Delicious! I liked the tartness. Didn’t have a muffin pan so baked it in 9” square Pyrex pan for 35 minutes.
Amazing!! I followed the recipe and they were so simple to make and absolutely perfect! We made them for Thanksgiving brunch and ate them for brunch, and lunch dessert, and late night snack, and breakfast the next morning before we made another batch! Thanks for the recipe!
These are absolutely delicious! Simple and easy to make and SO good! The house smells lovely when they are baking. I didn’t have Coconut Flour so subbed for Tapioca and they came out light and fluffy. Thank you! My go to recipe for Muffins.
So happy to hear that they worked with the coconut flour substitution!
Could you make these with just almond flour and not the coconut?
I havent tried it to be honest. Ideally add another flour like tapioca to help absorb some of the excess moisture.
Can you substitute regular flour instead of the other flours you listed?
Just made the muffins and they turned out perfect! Wouldn’t change a thing. The muffins were also perfectly moist! Will be baking these year round.
They turned out perfect, moist and delicious. I substituted coconut flour with arrowroot flour and vanilla extract with almond since I didn’t have either.
Sounds simple and delish…making these for a ladies brunch next week. Is the orange zest fresh or liquid substitute? Thank you.
Fresh! Let me know how they turn out!
Made with raspberries instead of cranberries.. sooooooo good!!!!!
Do I need to spray tin or use papers
Love these!! I replaced honey with swerve sweetener and walnuts for pecans…my favourite afternoon snack with a coffee! 💕
Oh no. Substituting flours did not work : ( What a disaster.
Attempting these babies tomorrow. Thoughts on using 1/3 of oats in place of the coconut flour?
These are the best muffins ever, and so simple! This is now my go-to recipe for all muffins. They are so moist and full of flavor!
First I was skeptical of those that said they were dry, but then I made them and now see what they are talking about. I think these muffins are delicious but could maybe use 1 cup of orange juice instead the 1/2 cup stated. Next time I’ll try that.
Made these muffins today. They are amazing. I used 1 cup of orange juice, zest from one medium-size orange, and 1 tbls of vanilla extract. Super delicious. Everyone loved it. Thanks for sharing
LOVE, LOVE, LOVE these muffins!
AWESOME flavors! Have to admit that I use more orange zest and love that bright taste! The cranberries add a tart, zesty zap and pop when you bite them! Typically I use walnuts, but the pecans are are really nice add!! To put it simply, these muffins have a great texture and lots of flavor and I definitely recommend them!! 👌
I just made these and they are delicious!
You should give nutrition on your recipes.
Made these last night and also made your lemon blueberry muffin and few things, 1)this recipe doesn’t call for salt, didn’t realize till after I put batter into tins 2)when I made the batter I was surprised how dry it was 3)then when I made the batter for the lemon blueberry muffin it was SO MUCH better. You use more eggs and coconut oil in the blueberry ones and there’s salt. Is there a reason why both of these recipes are so different? I’m planning on using the batter for the blueberry muffin when I make these cranberry ones next time.
I’m new to vegetarian eatting, do you need both types of flour and what can tou use instead of the coconut oil?
Thanks for any help you can give me.
Very easy to make / tastes fantastic
1/4 cup has 4 tablespoons a sugar not 4 teaspoons of sugar
Can I substitute stevia for honey? If yes, are there any other changes required to the recipe!
My problem is that you said stir a low speed it should have been beat or mix because stir is with the spoon so they didnt come right. My bad
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I served these for a brunch, I eliminate the cranberries, but added extra one tablespoon of oil. I used canola oil instead of coconut oil. Also didn’t have coconut flour instead I used 1/3 cup GF all purpose flour. I used Bout 3/4 cup of orange juice. Mixed them to bake. I am impressed with taste and the texture. Next time I will add an extra tablespoon of oil make it moist.
Could egg whites for eggs n apple sauce for oil be substituted?
Can i use frozen cranberries or do they need to be thawed? Excited to try this popular recipe!
Can you substitute the almond and coconut flours for regular flour and still get same results?
Just made these. While the flavor was great, they were absolutely dry and fragile. Next time I will use 1 cup of orange juice, and even more zest. I used dried cranberries, I’m sure fresh would had more moisture when baked in. I also used almond and vanilla extract, perfect touch.
Great base.. I used frozen mixed berries and the muffins were delicious! I feel like I will use this recipe anytime I need a great morning muffin for sharing (or not;)
Looking forward to making this. Can I make this into a loaf tin & what size loaf tin would you recommend. Or cake tin.
This is your second muffin recipe I’ve tried, and it’s just as delicious as the Lemon blueberry muffin. I modified slightly the recipe, using butter instead of coconut oil and whole wheat flour instead of coconut flour, and I skipped the vanilla extract. I was v careful not to overmix (by hand) and waited for the muffins to cool completely. They came out moist on the inside with some crispy bits on the outside. Thanks a lot for sharing.
These look amazing. I have some extra cranberries in the fridge.
Do you need coconut flour or can I do all almond flour?
Hi I would like to try this ,my daughter is on direct keto food plan..Is there a way to make eggless.?
Would also like similar recipes. Preferably
Eggless.
Is the batter supposed to me dry af? I’ve added at least double the OJ because it was like dust. We’ll see how they turn out.
Can you freeze these muffins?? Going to make them today. : )
Are we sure it’s only 2 tbsp of coconut oil? The batter is sooo dry and crumbly, and once cooked they are really dry and fall apart. Seems like an ingredient is missing or something??
I made theses muffins and they turned out great. Moist and full of goodness.
Enjoyed it. Thank you
I was excited to try this recipe. The ingredients look so good. I did follow all of the directions but my muffins also fell apart. The muffin parts were very good but it did all crumble apart. I did press down on the batter but when I removed the paper from the muffins, the whole muffin fell apart. Any advice?????
Thanks
I would like to see the same recipe but, with white flour I don’t want to go buy all the special flours and oil’s and not using them again, I use cranberries all the time but use the dried instead of fresh. TY
is it possible to sub flax eggs for the eggs?
Can I use frozen cranberries until fresh are in season?
You can! Just let them thaw so they don’t make the batter too wet
I’m hesitant to buy the almond and coconut flour until I know I’m going to use it all the time. Can I make this with regular flour and if so how much and what other adjustments do I need for that?
Can I use all purpose flour and canola oil. I don’t do Keto or gluten free.
Can I use the almond and coconut flour with another flour as I can’t take nuts or like coconut. As would’ve to try these
Thanks..for the Cranberry & orange muffins
Made these today and the entire family agreed they are fantastic. Will definitely be making these again for Thanksgiving. I subbed grass-fed butter for the coconut oil and used tangerine juice instead of the orange to ramp of the orange flavor. They were perfectly sweet, moist and tender muffins. Thank you so much for the great recipe.
I like the combination of ingredients
If I wanted to make this in a loaf pan What would I do different You say to defrost the cranberries before adding, question is would I drain them?
Thanks
I want to make these muffins but don’t have coconut oil..Can I substitute with something else??
Can you use regular flour instead of the almond and coconut? Can you use melted butter or another oil instead of the coconut melted oil?
Sounds delicious, but we aren’t keen on the different oils and flours.
Thank you.
Whow what a lot of nice recipes. No gluten low carbs, excellent.
I made these for my family yesterday morning and everyone loved it! My family had eaten all of them by the time I went for seconds! I’m going to make them again today or tomorrow, and was wondering if I made a double batch if I could freeze some of the batter? These are definitely a new family favorite. Thank you!
I’m making these now, and the batter is really thick! I double checked the ingredients and I have everything in there correctly. I don’t know how I’m going to gently stir in the cranberries without destroying them. Is this how it’s supposed to be?
Do u chop the cranberries first?
I entered ingredients into carb manager and there are 128 net carbs in entire recipe divide that by number of muffins you make. If you take out honey and replace with a sweetner the total drops to 59 net carbs divide that by number of muffins you make. If you are going by recipe making 10 muffins there is 12.8 net carbs with honey and 5.9 with sweetner
I can’t find almond flour or coconut flour can I use all purpose flour
Unfortunately, these muffins stuck to the paper cupcake liners and basically crumbled when eating them. Flavor isn’t bad, a bit gritty which is to be expected.
Can you use whole berry cranberry sauce instead of fresh cranberries we only can get fresh cranberries at Thanksgiving and Christmas.
No unfortunately I would not recommend using cranberry sauce because it is too liquidy and will change the consistency of the batter. If you are unable to get access to fresh or frozen cranberries then dried cranberries would work instead.
Can I use applesauce instead of egg and vegetable oil instead of coconut oil?
I can’t have egg or coconut.
Thank you
I’ve just printed this recipe and am anxious to try it but wanted to know if an All-purpose gluten free flour can be substituted for the Almond and Coconut flours? Thanks
I would love to make these but I would like to know if there is an alternative flour that can be used instead of almond. My daughter is allergic to almonds.
A very good muffin that is not only good but made with all healthy ingredients! Plan to make them for a brunch coming up with GF family/friends.
Hi there. I do not have almond or coconut flour. Can i sub ordinary all purpose or SR flour or combo of both?
Can this be made with regular flour
Excellent recipe! They turned out perfect and everyone loved them. Thank you for the recipe.
I made these with almond and rice flours and no nuts. Also used regular vegetable oil. These are the best gluten free muffins yet! They are addictive! I brought a couple to my Mom, she loves them just as much as did a friend of my sonswho has celiac disease. I am just hoping I can still get cranberries.
how big should the cups be? Thanks for the answer.
It would be better if the quantities were listed in grams instead of cups. Everyone has a different method of scooping measuring cups, but measuring by weight is constant.
Muffins are delicious. Thank you.
My family really enjoyed the taste. Shall certainly be making more!