3 c. flour
1/2 t. salt
1 t. baking powder
3 t. cinnamon
3 eggs
1 c. canola or vegetable oil
1 1/2 c. sugar
2 c. raspberries (fresh or frozen)
3 t. vanilla
1 c. chopped walnuts or pecans
Preheat oven to 325 degrees. Mix flour, salt, baking powder, and cinnamon. Stir in eggs, oil, sugar, vanilla and nuts. Mixture will be very thick. Fold in raspberries as best you can.
Spoon into greased muffin pan. Fill to the top, as they don't rise much at all. Bake for 20-25 minutes, using the toothpick test to check doneness. Makes about 24 muffins. P.S. They freeze well.
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