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Breads | |
| 1 1/2 cup flour 1/2 tsp baking soda 1/2 t 1/2 tsp salt 1 1/2 tsp cinnamon 1 cup sugar 1 12 oz pkg fronzen unsweetened raspberries thawed 2 eggs well beaten 1/2 cup chopped pecans 2/3 cup vegetable oil | |
| Preheat oven to 400. In medium bowl, mix flour, baking soda, salt, sugar and cinnamon. Make a will in the center and stir in undrained raspeberries and eggs. Thoroughly mix in oil and pecans. Muffins: Spoon batter into lightly greased muffin tin (fill completely, batter is heavy so it wont flow out). Bake 15-20 minutes, cool 5 before serving. Bread. Add to a greased and floured 9x5 pan. Bake at 350 for 1 hour and until a toothpick in the middle comes out clean. | |
Unrated | |
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