1 1/2 c. fresh or frozen cranberries, coarsely chopped
1/4 c. sugar
1 c. rolled oats
1 c. buttermilk
1/3 c. vegetable shortening
1/2 c. firmly packed light brown sugar
1 egg
1 c. sifted flour
1 tsp. baking powder
1 tsp. salt
1/4 tsp. baking soda

In small bowl combine cranberries and 1/4 cup 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.

In a medium mixing bowl sift together flour, baking powder, baking soda and salt; stir into shortening mixture alternately with oat and buttermilk mixture until just moistened. Blend in cranberries.

Preheat oven to 400 degrees. Spoon batter evenly into paper lined muffin pans. Bake for 25 minutes or until wooden pick comes out clean. Makes 12 large or 30 small muffins.