1 cup water
In a small saucepan, bring cranberries, 1 cup sugar and water to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until berries begin to pop. I chopped mine first in a processor then cooked them. Drain and set aside. In a large bowl, cream shortening and remaining sugar. Add eggs, one at a time, beating well after each addition. In microwave cook banans for about 1 1/2 minutes to release all those good flavors. Mash. Combine the flour, baking powder, salt and baking soda; add to creamed mixture alternately with bananas. Fold in cranberry mixture and walnuts. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Makes 14 regular muffins 7 large muffins.