2/3 c. apple juice, unsweetened
1 c. sugar, divided
1 tsp. cinnamon
10 saltines (2-inch squares), coarsely crushed
1 c. raisins
1 1/2 c. all-purpose flour
1 tsp. baking soda
1/8 tsp. salt
1/2 c. (1 stick) butter, softened
1 egg
1/2 c. chopped pecans

Preheat oven to 350°F. Grease a muffin tin.

In a small saucepan, combine apple juice, 1/2 cup sugar and the cinnamon. Heat to boiling. Stir in crushed crackers. Reduce heat to medium and continue cooking until mixture is the consistency of apple sauce. Remove from heat and stir in raisins. Set aside to cool slightly.

In large bowl, combine flour, baking soda, salt, butter, remaining 1/2 cup sugar, and the egg. Beat until well blended. Stir in the cracker mixture and pecans. Spoon into muffin cups, filling each about 2/3 full.

Bake for 18 to 20 minutes or until toothpick comes out clean when inserted into center of a muffin. Remove the muffins from the pan immediately. Serve warm with butter.

Makes 12 muffins.

Note: These muffins are also good frosted with a caramel icing and served as a dessert snack. Another serving idea is to drizzle the tops with a vanilla glaze. You might also like to dip the top of the muffins in melted butter and then roll in a cinnamon-sugar mixture.