That someone isn't me. Is it you?
Where I live winter is not going anywhere soon. Another cold front has brought with it a fury of snow along with plummeting temperatures. Beautiful! And very cold. Still, I can enjoy the flavor of the tropics in the form of these tasty Sourdough Hummingbird Muffins.
|Nothing tropical about this view!
"Hummingbird" is a term used for a classic cake that includes both bananas and pineapple. Sometimes coconut, maraschino cherries or pecans are added. My recipe uses the cherries and pecans, but not the coconut. There is always a fine line between a sweet muffin and a cupcake. This recipe hovers right on that line, but yes, I really do think they are muffins. I have, however, served them as a dessert, so you can see I continue to waver.
|Some, but not all of the ingredients. Missing soda, salt and sourdough. And pecans.
Sourdough Hummingbird Muffins
Preheat oven to 350 degrees.
Prepare muffin tins (enough for 24-30 muffins) by coating with vegetable oil cooking spray.
In a bowl mix together:
2 cups flour
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
In another bowl (I use a large measuring cup) mix together well:
1 cup sourdough
1/2 cup vegetable oil
2 eggs, beaten
1 cup mashed bananas (2 bananas)
1 8-oz. can crushed pineapple, undrained
Add wet ingredients to dry ingredients, mixing only until all ingredients are moistened. Stir in:
3/4 cup maraschino cherries, halved or coarsely chopped
Scoop mixture into prepared muffin tins. Sprinkle tops with:
1 cup pecans, coarsely chopped
Allow to rest for 5-10 minutes before baking. Bake for 15-20 minutes or until lightly browned. Makes 24-30 muffins.
|Inside these mild mannered muffins is an explosion of tropical flavor!
If you are not able to consume these muffins within a day or two, I would recommend freezing them. Due to the high fruit content, they do not have a long shelf life.