Combine raisins and 1 tablespoon flour; stir well, and set aside.
Sift together 3/4 cup flour, bran, baking powder, soda, sugar, and salt in a large mixing bowl. Combine egg and buttermilk; add to dry ingredients, stirring just until moistened. Stir in dredged raisins and pecans.
Spoon batter into greased muffin pans, filling half full. Bake at 400° for 17 minutes or until golden brown.