Cranberry Swirl Muffins

0.25 cup shortening
0.5 cup sugar
2 egg whites
1.5 cups flour
2 tsp baking powder
0.5 tsp salt
0.5 cup cranberry raspberry sauce
0.75 cup skim milk

Cream shortening and sugar until blended. Add egg whites and beat until fairly smooth. Stir in flour, baking powder, salt and milk until just mixed. Add cranberry raspberry sauce fold and swirl through batter. Spoon into muffin cups, filling about 3/4 full. Bake at 400 degrees for 21-22 minutes.