1 1/2 c. fresh or frozen cranberries
1/4 c. sugar
1 c. rolled oats
1 c. buttermilk
1/3 c. vegetable oil
1/2 c. packed brown sugar
1 egg
1 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt

In a small bowl combine cranberries and sugar, set aside. In another bowl, combine oats and buttermilk, let stand 1 hour.

In a large mixing bowl, combine shortening, brown sugar and egg until well blended. Sift together flour, baking powder, baking soda and salt. Stir flour mixture into shortening mixture alternately with oat-buttermilk just until dry ingredients are moistened. Blend in cranberries. Spoon batter evenly into paper lined muffin pans. Bake at 400 degrees for 25 minutes or until toothpick comes out clean. 12 muffins.