|Butter||1⁄2 Cup (8 tbs), softened|
|Sugar||1⁄2 Cup (8 tbs)|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Baking powder||2 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Milk||1⁄2 Cup (8 tbs)|
|Preserves||1⁄2 Cup (8 tbs) (fig)|
|Pecans||1⁄2 Cup (8 tbs), chopped|
Cream butter and sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Combine flour, baking powder, cinnamon, and cloves; add to creamed mixture alternately with milk, stirring just until moistened.
Stir in fig preserves and pecans.
Spoon muffin batter into greased and floured muffin pans, filling three-fourths full.
Bake mini-muffins at 350Â° for 18 minutes and regular muffins for 20 minutes.
Serve muffins warm.