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Hummingbird Muffins

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Hummingbird Muffins

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

Serves: 18

Cooking Time: 25 min

What You'll Need:
  • 1 (18.25-ounce) package yellow cake mix
  • 1/3 cup vegetable oil
  • 1 (8-ounce) can 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
What To Do:
  1. Preheat oven to 350 degrees F. Coat 18 muffin cups with cooking spray.
     
  2. 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.
     
  3. 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.
     
  4. 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.

 

Notes

Did you know? This recipe was one of best-loved recipes of 2012! Click here to find out what else made the list.

OOH ITS SO GOOD!

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