1/4 c. Crisco shortening
1/2 c. sugar
2 egg whites
1 1/2 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
3/4 c. skim milk
1/2 c. cranberry-raspberry sauce

Heat oven to 400 degrees. Grease muffin pans. Cream Crisco and sugar with fork in a medium bowl until blended. Add egg whites. Beat until fairly smooth. Stir in flour, baking powder, salt and milk until just mixed. Add cranberry-raspberry sauce. Fold and swirl through batter.

Spoon batter evenly into muffin cups approximately 3/4 full. Bake at 400 degrees for 21-22 minutes or until golden brown. Cool for 5 minutes before removing from pan.

Makes a dozen muffins.