Glazed Pineapple Flower Muffins

I baked these yummies a couple nights ago when we went to hang out at our neighbors apartment, to watch a TV show together. I’m not gonna tell you what show the 6 of us watched, but it rhymes with Achelorette.

So anyway.. I recently saw a picture of cute pineapple flowers in some magazine or book. I really wanted to try it!
Here’s the basics of making them look better than my floppy ones.
Preheat oven to 150.  Cut the skin off the pineapple. Slice it very thin, like so..
Dry them off with clean towel to get more juice out of them.  Put them on a greased baking sheet. Bake for 30 minutes on one side. Flip. Bake 15 – 25 min more. And thanks to my trusty {old} oven, I would recommend checking them every once in a while. I burned my first batch :/
Then you lay them over an upside down muffin pan, to dry – that way they will resemble flowers. Otherwise they will dry flat!  If you do this the day before, you can set them in the fridge overnight to dry out even further.
Now, the muffins I baked were just a basic recipe I found online, with a few minor changes. I used whole wheat flour instead, and added a heading cup of pineapple chunks to the batter. (I used canned because I wanted to use the juice for the pineapple glaze, which I’ll talk about in a sec)
Hey, you could honestly just add the pineapple chunks to a banana nut muffin recipe, and it would turn out perfect!

Pineapple Sweet Glaze:  Take a bowl, a whisk, powdered sugar, and a couple TBSP of leftover pineapple juice (it can be from a can, or from the pineapple itself.)  Whisk it up til it’s a thicker glaze texture.  Drizzle them before you top with the flowers. And then why not drizzle some more:)
It’s not organic. It’s not healthy. It’s just pretty delicious. I’m an honest girl.

from my Tiny Kitchen,

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