• 4 1/2 teaspoons shortening
  • 1/3 cup sugar
  • 1 egg
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup buttermilk
  • 1/4 cup Aurora dried cherries or cranberries, halved


In a small mixing bowl, beat shortening and sugar. Beat in egg. Combine the flour, baking soda and salt; add to egg mixture alternately with buttermilk. Fold in cherries.

Coat muffin cups with nonstick cooking spray or line with paper liners; fill three-fourths full. Bake at 350 degrees F for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing to a wire rack.

Yield: 6 servings.