Dried Cherry Muffins

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 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° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing to a wire rack. Makes 6 muffins.