Banana Cranberry Muffins

1 (12 oz) bag cranberries

1 2/3 c. sugar, divided

1 c. water

1/3 c. shortening

2 eggs

1 3/4 c. flour

2 t. baking powder

1/2 t. salt

1/4 t. baking soda

3 ripe bananas

Place cranberries, 1 c. sugar and water into a saucepan and bring to a boil.  Reduce heat to simmer and cook for 5-10 minutes, until cranberries start to pop.  Drain and set cranberries aside.

In large bowl of stand mixer, cream the shortening with the remaining 2/3 c. sugar.  Add eggs, one at a time, beating after each.  Combine the dry ingredients in a small bowl and add to the creamed mixture alternately with the bananas. Fold in the cranberries.

Divide the batter between 12 greased or paper lined muffin cups.  Bake in a preheated 400* oven for 18-22 minutes or until a skewer inserted removes cleanly.