1/2 c. shortening
1 c. sugar
2 eggs
1/2 c. milk
2 c. sifted flour
2 tsp. baking powder
1/2 tsp. salt
1 c. cranberries, cut in half

Cream shortening and sugar until light and fluffy. Add eggs, beat. Sift dry ingredients, add to creamed mixture, alternating with milk. Fold in berries. Fill greased custard cups 2/3 full. Bake 20 to 25 minutes at 350 degrees. Makes 8 large muffins.

Alternate: use 12 muffin tin and 3 custard cups. Grease or use liners. Makes 15 medium size muffins. Bake 20 to 25 minutes at 350 degrees.

Note: the cranberries are easier to slice when they are frozen.