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!

Cooking Time: 25 min

Ingredients
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
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.