• 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.

Click here for more information on our line of quality Presto® Slicer/Shredders.

Cranberry Orange Muffins