This is the easier, handier version of its cake counterpart. It’s not so much of a hassle to make because you will use cake mix, which is like cake in a box. Less time for preparation, less effort, and more time to enjoy the dessert treat that you just created.
Our friend over at Mr.Food has this to say about this recipe:
“These Hummingbird Muffins are a modern day version of the 1950’s-style Hummingbird Cake that we all love. They start out with a cake-mix (making them super easy!) and are filled with delicious nuts, cinnamon, and fruit.”
Oh goodness. Yes! My version has more nuts because I am a nut lover. You can modify the minor ingredients based on your preferences. It turned out really moist and nutty for me; the version that I really love. I always pair this off with a cup of tea. And if I feel bolder, I top it with a dollop of cream or even ice cream.
Ingredients
1 (18.25-ounce) package Betty Crocker yellow cake mix
1/3 cup Wesson vegetable oil
1 (8-ounce) can Dole crushed pineapple, well drained with juice reserved
3 Eggland’s eggs
1 teaspoon McCormick ground cinnamon
1 ripe Dole banana, cut up
3/4 cup Kirkland chopped walnuts, divided
1/2 cup chopped Maraschino cherries, well drained, divided
Instructions
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.
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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Quick Tip: Serve with a cup of coffee or tea.
Thanks again to Mr.Food for this amazing recipe.
