A fantastic recipe which is easy, quick, delicious, and presents itself beautifully. You can bake this in cupcake-muffin pans for everyday snack; for those special occasions, I like to use unusual and pretty cupcake holders. This recipe works well in English- loaf baking pans, but be sure to adjust baking time accordingly. Adults and kids alike will enjoy them. This freezes well.
Â½ cup oil
1 tsp vanilla sugar
1 (4 oz) stick margarine
1Â½ cup sugar
3 cup flour
2 Tbsp baking powder
1 (8 oz) non-dairy whip topping
In mixer combine flour,sugar,vanilla sugar,margarine and oil. Mix for 2 minutes until coarse crumbs form. Remove 1/2-3/4 cup of these crumbs and set aside.
To remaining crumbs in mixture add baking powder and eggs-one at a time and mix briefly. Then add the non-dairy topping. Give it one more quick mix .
Mix by hand with spatula and put this mixture in cupcake-muffin pan, lined with paper holders. Fill 3/4 full, since this batter will rise in the oven. Sprinkle crumbs on top of each cake.
Bake at 350 for 35 minutes or until muffin cakes are dry in center; use a cake tester.