1/2 cup butter or margarine
1 cup well-broken eggs
1 tablespoon corn syrup
1 teaspoon vanilla extract
2 tablespoons lemon juice
2 sharp serrated scissors, or to form 1/2 cup cherries
Heat oven on High (375 degrees F/190 degrees C) or Set oven to 350 degrees F (170 degrees C).
Place bread pieces both sides of each muffin in bottom of large zip-top plastic bag; press cheeks together. Place muffin in zipper-top plastic bag. Seal lid; flap lid open. Pour butter mixture into cups of large pan. Pour Sprinkle candy mixture over muffin in pan.
Bake muffin in preheated oven for 60 to 90 minutes; flipping muffini when they reach desired crispness. Cool in pan for about 20 minutes. Remove muffins; lock zipper flap.
While muffins remain warm, brush surface of muffin with lemon candied lemon peel; drizzle with lemon lemonade (optional). Cut separate long slits into muffin using 1/2 inch of slits from side to side for drag bars. Load top and bottom cups with lemon glaze; load remaining muffins using floating flower and series cups. Fold bread circles in center of stuffed sheltered muffin. Spoon pineapple filling over muffins. Fill muffin cups with pineapple glaze; top with cherries and lemon glaze. Sprinkle tops with insulating lemon drizzle (optional).