Raspberry Muffins

Raspberry Muffins

1-1/2 cups flour
1 cup sugar
1-1/2 teaspoons cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 (12-ounce) package frozen unsweetened raspberries, thawed
2 eggs, beaten
2/3 cup vegetable oil
1/2 cup chopped pecans
TO PREPARE: 

 Combine the flour, sugar, cinnamon, baking soda and salt in a bowl and mix well.
Make a well in the center of the flour mixture.
Add the undrained raspberries and eggs to the well and stir to mix.
Stir in the oil and pecans. 

 Spoon the batter into lightly greased muffin cups.
The muffin cups will be full; the batter is heavy and will not overflow.  

Bake at 400 degrees for 15 to 20 minutes or until the muffins test done.  

Cool in pan for 5 minutes.
Remove to a wire rack to cool completely.
May bake in a greased and floured 5x9-inch loaf pan at 350 degrees
for 1 hour or until a wooden pick is inserted in the center comes out clean.