|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.
Calories 72 Calories from Fat 33
% Daily Value*
Total Fat 4 g5.9%
Saturated Fat 1.7 g8.4%
Trans Fat 0 g
Cholesterol 16.9 mg5.6%
Sodium 25.7 mg1.1%
Total Carbohydrates 9 g2.8%
Dietary Fiber 0.36 g1.4%
Sugars 4.1 g
Protein 1 g2.2%
Vitamin A 1.7% Vitamin C 0.49%
Calcium 2.7% Iron 2%
*Based on a 2000 Calorie diet