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 (opt.)
3/4 c. skim milk
1/2 c. cranberry raspberry sauce

1. Heat oven to 400 degrees. Grease 12 medium (about 2 1/2") muffin cups or use foil or paper liners.

2. 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.

3. Spoon batter evenly into muffin cups, filling about 3/4 full.

4. Bake at 400 degrees for 21 or 22 minutes or until golden brown. Cool 5 minutes before removing from pan. Serve warm or at room temperature.