My cranberry and habanero muffns

Ingredients: 8 cups all-purpose flour 1 cup sugar 1/3 cup baking powder 1 tablespoon salt 1 cup shortening ADDITIONAL INGREDIENTS: 1 cup dried cranberries 1 egg 1 cup milk 2 jalapeno peppers diced 3/4 cup shredded cheddar cheese 1/4 cup crumbled cooked bacon 2 tablespoons minced chives Directions: In a large bowl, combine the flour, sugar, baking powder and salt. Cut in shortening until the mixture resembles coarse crumbs. Store in airtight containers in a cool dry place or in the freezer for up to 6 months. To prepare plain muffins: Place 2-1/2 cups muffin mix in a bowl. Whisk egg and milk; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Bake at 425° for 15-20 minutes or until a toothpick comes out clean. Let stand for 5 minutes before removing to a wire rack. To prepare cheddar muffins: In a bowl, combine 2-1/2 cups muffin mix, cheese,jalapenos, bacon and chives. Whisk egg and milk; stir into cheese mixture just until moistened. Fill muffin cups and bake as directed for plain muffins.