Rasberry Muffins

1½ cups flour
1 cup sugar
1½ teaspoons cinnamon
½ teaspoon baking soda
½ teaspoon salt
1 (12 oz) package frozen unsweetened raspberries, thawed
2 eggs, beaten
2/3 cup vegetable oil
½ cup chopped pecans

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 400º for 15-20 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" loaf pan at 350º for 1 hour or until a wooden pick is inserted in the center comes out clean.