Dried Cherry Muffins

1. 1

   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.

2. 2

   Coat muffin cups with cooking spray or line with paper liners; fill three-fourths full. Bake at 350u00b0 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.

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