Yield: 16 muffins
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3 cups flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 egg
1 3/4 cups eggnog
1/2 cup vegetable oil
1/2 cup golden raisins
1/2 cup pecans, chopped

Cooking time: 25 minutes
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Preheat oven to 350 degrees.

In a large bowl, combine the first five ingredients.
In another bowl, combine egg, eggnog and oil; stir into dry ingredeients just until moistened.
Fold in raisins and pecans.
Fill greased muffin cups two-thirds full.

Bake for 20-25 minutes or until a toothpick comes out clean.
Cool 5 minutes before removing from pans to wire racks.

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