Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, hummingbird muffins, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
If you have ever had the pleasure of noshing on Hummingbird Cake you are going to be delighted to eat these muffins. These muffins are a modern version of the classic cake and they taste divine! Hummingbird muffins are super easy to make. I always make a double batch of these things because they go so fast in my household.
Wouldn’t you know it, but my lovely neighbor Sally made me these hummingbird muffins a long time ago and they were the best thing since sliced bread. I couldn’t stop eating them! I am so excited to be able to share this recipe with you all.
Recipe and photo courtesy of Mr. Food.
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