Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2           cups  all-purpose flour
     1/2      teaspoon  baking soda
     1/2      teaspoon  salt
  1 1/2      teaspoons  ground cinnamon
  1                cup  sugar
  1          12 oz pkg  frozen unsweetened raspberries -- thawed
  2                     eggs -- well beaten
     2/3           cup  vegetable oil
     1/2           cup  chopped pecans

Preparation:

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 lightly greased muffin tins. 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 also be baked in a greased and floured 9x5-inch loaf pan at 350 degrees for 1 hour or until a wooden pick inserted in center comes out clean.

Nutritional Information:

273 Calories (kcal); 16g Total Fat; (52% calories from fat); 3g Protein; 30g Carbohydrate; 31mg Cholesterol; 151mg Sodium