In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg yolks. Combine the orange juice, zest and extracts. Combine the flour, baking powder and salt; add to creamed mixture alternately with juice mixture.
In a small bowl, beat egg whites until stiff peaks form; fold in to creamed mixture.
Fill paper-lined muffin cups three-fourths full. Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.