| Preheat oven to 350°. Spray a 36 miniature muffin tin with a nonstick spray . Set aside while you make the batter. In a separate bowl, whisk to combine the flour, salt, and baking soda. Set aside. With a mixer, cream the butter and sugar until light and fluffy (about 2 minutes). Add the egg and beat and beat well. Scrape down the sides of the bowl and then beat in the sour cream, orange extract, and orange zest. Add the flour mixture and beat well. Fold in the drained pineapple. Spoon the batter into the prepared muffin tins. Bake for 15 to 20 minutes or until lightly browned and a toothpick inserted in the center of the muffin comes out clean. While the muffins are baking combine the glaze ingredients (sugar and orange juice) in a small cup. Remove the muffins from the oven and place on a wire rack. While the muffins are still very warm, brush them with the orange glaze. Makes about 3 dozen miniature muffins. | 
