Sourdough Hummingbird Muffins

Preheat oven to 350 F. Prepare muffin tins (enough for 24-30 standard size muffins) by coating with vegetable oil cooking spray.

In a large bowl combine flour, sugar, baking soda and salt. Set aside.

In another bowl (I usually use a large measuring cup) mix together sourdough, vegetable oil, eggs, mashed banana and pineapple. Add wet ingredients to dry ingredients and mix only until combined. Gently stir in maraschino cherries.

Scoop mixture into prepared muffin tins, filling each cup about 2/3 full. Sprinkle tops with pecans.

Allow to rest for 5-10 minutes before baking. Then put pans into the oven and bake for 15-20 minutes or until lightly browned.

Makes 24-30 muffins.