1 1/2 c. flour
1 c. sugar
1/2 c. melted unsalted butter
1/2 c. buttermilk
1/2 c. minced walnuts
2 lg. eggs
2 tsp. vanilla
2 tsp. baking powder
1/2 tsp. salt
1/2 c. cranberries

Stir flour, sugar, baking powder and salt together. Make a well in the center and add butter, buttermilk, eggs and vanilla. Stir until all ingredients are moistened. Chop cranberries. Fold chopped cranberries and walnuts into mixture. Spoon mixture into muffin tin lined with paper cups. Bake at 375 degrees for 25 to 30 minutes. Use oven center rack. Serve warm. To reheat, place in cold oven, set to 350 degrees for 12 minutes.