Cranberry Orange Muffins
- 1 cup slightly frozen cranberries
- 2 tablespoons sugar
- 2 cups all-purpose flour
- 1/2 cup sugar
- 3 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/2 cup orange juice (about 2 oranges)
- 1/3 cup vegetable oil
- 1 egg
- 1 teaspoon grated orange peel
- 1/3 cup pecans
- 2 tablespoons butter, melted
- 1/4 cup sugar
- 1/4 teaspoon ground cinnamon
Preheat oven to 400°F. Coat standard muffin pan cups with no-stick cooking spray or line with paper baking cups.
Fit SaladShooter® slicer/shredder with Slice Cone. Slice cranberries into a small mixing bowl. Stir in sugar and set aside. Mix flour, sugar, baking powder, and salt in a large bowl. Mix milk, orange juice, oil, egg, and orange peel in another bowl. Stir in flour mixture just until all ingredients are moistened. Fit SaladShooter® with Shred Cone. Shred pecans into batter. Add cranberries and fold them with pecans into batter.
Fill prepared muffin cups 3/4 full. Bake for 18 to 20 minutes. Immediately remove muffins from pan unless using paper baking cups. If paper baking cups are used, allow muffins to remain in pan for 5 minutes.
Mix sugar and cinnamon in a small bowl. Brush muffin tops with melted butter, then dip in sugar cinnamon mixture.
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