Ingredients
4-1/2 teaspoons shortening1/3 cup sugar1 large egg3/4 cup all-purpose flour1/2 teaspoon baking soda1/4 teaspoon salt1/4 cup buttermilk1/4 cup dried cherries or cranberries, halved
Preparation
In a small bowl, cream shortening and sugar until light and fluffy. Beat in egg. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in cherries.
Coat muffin cups with cooking spray or line with paper liners; fill three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing to a wire rack. Serve warm.
