Name: Hummingbird Cupcakes
Yield: 4 servings
Ingredients: 3 c. all-purpose flour; 2 c. sugar; 1 tsp. baking soda; 1 tsp. ground cinnamon; 3 eggs, beaten; 1 c. Crisco oil; 1 1/2 tsp. vanilla; 1 (8 oz.) can crushed pineapple; 1 c. chopped pecans; 2 c. chopped bananas

1

Combine first 4 ingredients in large mixing bowl.

2

Add eggs and oil, stirring until dry ingredients are moistened.

3

Do not beat! Stir in vanilla, pineapple, pecans and bananas.

4

Spray cupcake pans or use cupcake papers.

5

Fill 1/2 full.

6

Bake at 350u00b0 for 25 minutes.

7

Makes about 6 dozen cupcakes.

8

May be made into layers also and iced with cream cheese frosting.

Hummingbird Cupcakes

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