Hummingbird Muffins

LINDA BAILEY

By
@miffed13

These muffins are a modern day version of the 1950's-style Hummingbird Cake, but still filled with delicious nuts, cinnamon, and fruit! Very addicting and great with hot coco.


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Rating:

Serves:

18

Prep:

20 Min

Cook:

25 Min

Method:

Bake

Ingredients

(1) 18.5oz pkg
yellow cake mix
1/3 c
vegetable oil
(1) 8oz can(s)
crushed pineapple, well drained with juice reserved
3
eggs
1 tsp
ground cinnamon
1
ripe banana, cut up
3/4 c
chopped walnuts, divided
1/2 c
chopped maraschino cherries, well drained, divided

Directions Step-By-Step

1
Preheat oven to 350 degrees F. Coat 18 muffin cups with cooking spray. In a large bowl, combine cake mix, oil, pineapple, eggs, and cinnamon. Add enough water to reserved pineapple juice to make 1/2 cup; add it to bowl then beat with an electric mixer until mixture is thoroughly combined.
2
Stir in banana, 1/2 cup walnuts, and 1/4 cup cherries; mix well then pour into prepared muffin cups. Sprinkle with remaining nuts and cherries. Bake 22 to 25 minutes, or until a toothpick inserted in center comes out clean. Let cool 10 to 15 minutes, then remove from muffin cups. Let cool completely.

About this Recipe

Course/Dish: Fruit Desserts, Nuts
Main Ingredient: Flour
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy