Watermelon Rind Preserves Muffins

1 cup water
1 cup granulated sugar
1/2 cup butter or margarine
1 cup watermelon rind preserves
1 teaspoon cinnamon
2 cups all-purpose flour
1 teaspoon baking soda
1 egg
1 cup chopped pecans
1/2 cup raisins
1 teaspoon vanilla extract
1/4 teaspoon salt

Heat oven to 325 degrees F.

Combine water, sugar, butter or margarine, preserves and cinnamon in saucepan and let boil 5 minutes.

Remove from heat and cool. Add remaining ingredients and bake in a small muffin pan for 25 to 30 minutes.