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 12 medium muffin pans. Cream Crisco and sugar with fork in 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 pans, fill about 3/4 full. Bake at 400 degrees for 21-22 minutes. Cool 5 minutes. Serve warm or at room temperature. Yields 1 dozen.