Banana Cranberry Muffins

• 2 cups fresh or frozen cranberries
• 1-2/3 cups sugar, divided
• 1 cup water
• 1/3 cup shortening
• 2 eggs
• 1-3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1 cup mashed ripe banana (2 to 3 medium)
• 1/2 cup chopped walnuts

1. In a small saucepan, bring cranberries, 1 cup sugar and water to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until berries begin to pop. Drain and set aside.
2. In a large bowl, cream shortening and remaining sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, salt and baking soda; add to creamed mixture alternately with bananas. Fold in cranberry mixture and walnuts.
3. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400u0b0 for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

cranberries, sugar, water, shortening, eggs, flour, baking powder, salt, baking soda, mashed ripe banana, walnuts

Taken from www.tasteofhome.com/recipes/banana-cranberry-muffins/ (may not work)