• 1 cup slightly frozen cranberries
  • 2 tablespoons sugar
  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1/2 cup orange juice
  • 1/3 cup vegetable oil
  • 1 egg
  • 1 teaspoon grated orange peel
  • 1/3 cup shredded pecans
  • 2 tablespoons butter, melted
  • 1/4 teaspoon cinnamon
  • 1/4 cup sugar

Preheat oven to 400°F. Fit SaladShooter® slicer/shredder with Slicing Cone. Slice slightly frozen cranberries into a small mixing bowl. Stir in sugar and set aside. In large mixing bowl, combine flour, sugar, baking powder and salt. In separate bowl, beat milk, orange juice, oil, egg and orange peel. Add to flour mixture and beat only until all ingredients are moistened. Fit SaladShooter® slicer/shredder with Shredding Cone. Shred pecans. Fold cranberry mixture and pecans into batter. Fill a greased (bottom only) or paper baking cup-lined muffin pan 3/4 full. Bake for 18 to 20 minutes. Remove from pan immediately. Brush muffin tops with melted butter, then dip in cinnamon and sugar mixture.

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