First a confession: I've never watched an episode of that strange creature's show with its square pants, and my kids were never attracted to it. I learned about its popularity while making this recipe with the kids at school at our weekly Cooking Club.
"Please, don't destroy Bob's house," said a very animated first-grader after seeing a whole pineapple being peeled and sliced, a novelty for some kids in real life, but very well known by its role in the show.
This is a very easygoing recipe that can be prepared with the kids and to be enjoyed by the whole family — including those who don't want to increase their cholesterol intake.
Kids — or venting grown ups — might have a blast "destroying" SpongeBob's home. That happens after the fresh and fragrant seasonal pineapples are cut into square shapes. The pieces are put in a sealed plastic bag. The bag, on a table, is then pounded by hand up until the pineapple squares are crushed. Like some kids said during the class: "Just make sure that Bob is not home before you start preparing this."
These muffins were a hit because of the moist texture and delicious taste, paired with a coconut milk smoothie mixed with pineapple juice, or a Coconut Frappé.
SpongeBob House Mini Muffin
Fresh pineapples from Ecuador or Costa Rica that abound in the groceries stores are ideal for this, but if they're unavailable or hard to find you can always used canned ones in their own juice.
2 cups unbleached white whole-wheat flour
2 teaspoons baking powder
1/2 cup sugar
1/4 cup coconut
2-3 cups fresh pineapple, crushed manually or in a food processor
1/2 cup canola oil
1/2 cup almond, soy, or coconut milk
1 teaspoon vanilla extract
More dried coconut to sprinkle on top
Preheat oven to 375 F. Line mini-muffin pan (or regular muffin pan) with paper cups.
In a bowl whisk all liquid ingredients together and reserve.
In another bowl, sift together flour and baking powder. Add pineapple bits and coconut to the dry ingredients, mixing carefully with a wooden spoon to coat the bits with the flour mix. Add sugar to the mix.
Pour in the blended liquid ingredients and stir delicately until all ingredients are combined. Scoop the equivalent of 2/3 of a cup of batter into each muffin cup. Sprinkle tops with dried coconut. Bake for 25 to 35 minutes or until the tops look golden. Remove from muffin pan to cool.