Christmas Cranberry Muffins

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2 c. all-purpose flour
1 c. sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 Tbsp. shortening
Juice and zest of 1 orange
Water
1 egg, beaten
1 c. raw cranberries, halved

In large bowl combine flour, sugar, baking powder, soda and salt; blend in shortening. Add orange zest. Place juice from orange in measuring cup and add enough water to bring liquid equal to 3/4 cup. Blend into flour mixture. Add egg and fold in cranberries. Pour into greased or paper-lined muffin cups, filling 2/3 full. Bake at 350° for 15-18 minutes, remove from pan and cool on rack. Makes about 18 muffins. (Option: To make quick bread pour batter into greased 9-inch by 5-inch loaf pan and bake at 350° for 50-60 minutes.)