Illinois Buttermilk-pecan Muffins

1 1/2 c. all-purpose flour
2/3 c. sugar
3/4 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. grated nutmeg
1 lg. egg
2/3 c. buttermilk
1/3 c. butter, melted & cooled
1/3 c. chopped pecans
1/3 c. raisins

Heat oven to 400 degrees. Grease twelve 2 to 2 1/2 inch muffin-pan cups. Mix flour, sugar, baking soda and spices in large bowl. Using wooden spoon or electric mixer, beat egg, buttermilk and melted butter to blend well. Stir buttermilk into flour mixture only until just blended. Quickly fold in nuts and raisins. Spoon batter into prepared muffin-pan cups, filling each 2/3 full. Bake 20 minutes until lightly browned and sharp knife inserted in muffin comes out clean. Makes 12 muffins.

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