1 1/2 c. flour
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 tsp. ground cinnamon
1 c. sugar
1 (12 oz.) pkg. frozen raspberries, unsweetened, thawed
2 eggs, well beaten
2/3 c. vegetable oil
1/2 c. chopped pecans

Makes 12 muffins or 1 loaf. Preheat oven to 400 degrees. In medium bowl mix flour, soda, salt, cinnamon and sugar. Make a well in the center and stir in undrained raspberries and eggs. Thoroughly mix in oil and pecans. Spoon batter into muffin cups. Muffin cups will be full. Batter is heavy and will not overflow. Bake 15 to 20 minutes. Cool 5 minutes before removing from pan. This recipe can be baked in greased and floured 9"x5" loaf pan at 350 degrees for 1 hour or until wooden pick inserted in center comes out clean.