Hummingbird Cupcakes - cooking recipe

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

Preparation

Combine first 4 ingredients in large mixing bowl.
Add eggs and oil, stirring until dry ingredients are moistened.
Do not beat! Stir in vanilla, pineapple, pecans and bananas.
Spray cupcake pans or use cupcake papers.
Fill 1/2 full.
Bake at 350\u00b0 for 25 minutes.
Makes about 6 dozen cupcakes.
May be made into layers also and iced with cream cheese frosting.