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1/2 c. butter or margarine,
1/2 c. sugar
2 eggs
1 1/2 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
1/2 c. milk
1/2 c. fig preserves
1/2 c. chopped pecans

Cream butter and sugar until light and fluffy. Add
eggs, one at a time, beating well after each addition. Combine
flour, baking powder and spices; add to creamed mixture
alternately with milk, stirring just until moistened. Stir in
fig preserves and pecans. Spoon batter into greased and
floured muffin pans, filling three-fourths full. Bake mini- 
muffins at 350 degrees for 18 minutes and regular muffins for 20
minutes. Yield: 40 mini-muffins or 20 regular muffins.

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