In a large bowl, add and combine well:

2 eggs
1/4 cup melted butter or margarine
1 cup milk
1 tsp vanilla

In a smaller bowl, combine well:

2 cups all-purpose flour, unsifted
3/4 cup sugar
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups chopped fresh or frozen cranberries
1/2 cup chopped walnuts

Combine wet and dry mixtures and fold together gently until just mixed. Spoon into prepared pan. Bake at 200 C (400 F) for 25 minutes. Remove from pan and cool on rack. Makes 12 medium-sized muffins.

Try substituting whole fresh or frozen blueberries for the cranberries for Blueberry Nut muffins. Do not defrost frozen blueberries or cranberries before using. Defrosted berries produce a highly discoloured batter.