Ingredients
2 cups fresh or frozen cranberries1-2/3 cups sugar, divided1 cup water1/3 cup shortening2 eggs1-3/4 cups all-purpose flour2 teaspoons baking powder1/2 teaspoon salt1/4 teaspoon baking soda1 cup mashed ripe banana (2 to 3 medium)1/2 cup chopped walnuts
Preparation
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.
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.
Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
