hummingbird muffins

Name: Hummingbird Muffins
Prep time: 20 min
Cook time: 25 min
Yield: 18
Cuisine: American
Ingredients: (1) 18.5oz package(s) yellow cake mix; 1/3 cup(s) vegetable oil; (1) 8oz can(s) crushed pineapple, well drained with juice reserved; 3 - eggs; 1 teaspoon(s) ground cinnamon; 1 - ripe banana, cut up; 3/4 cup(s) chopped walnuts, divided; 1/2 cup(s) chopped maraschino cherries, well drained, divided

98 Pinches 1 Photo

LINDA BAILEY

STERLING HEIGHTS, MI

Updated on Oct 26, 2013

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.

Rate

prep time 20 Min

cook time 25 Min

method Bake

yield 18 serving(s)

Ingredients

(1) 18.5oz packages yellow cake mix
1/3 cup vegetable oil
(1) 8oz cans crushed pineapple, well drained with juice reserved
3 - eggs
1 teaspoon ground cinnamon
1 - ripe banana, cut up
3/4 cup chopped walnuts, divided
1/2 cup chopped maraschino cherries, well drained, divided

How To Make hummingbird muffins

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.

Step 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.
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