What You Need:
2 C cake flour
1 1/2 C sugar+ 1 C sugar
4 t baking powder
1 t salt
1/2 C margarine, cubed & 1/2 C margarine
3 T Canola Oil and 1/2 C Canola Oil
1 (3 oz) pkg. instant vanilla pudding
1/2 C soy milk
2 lg. eggs
1/2 C rum + 1/3 C rum
1 t vanilla extract
1/4 C water
How to Make It:
Combine the flour, 1 1/2 C sugar, baking powder and salt in a large mixing bowl.
Add the cubed margarine and 3 T canola oil.
Beat with an electric mixture until crumbly.
Combine the pudding mix, soy milk and egg into the dry mixture.
Add the rum, 1/2 C canola oil and vanilla extract.
Beat until smooth about 3 minutes.
Preheat oven to 325 degrees.
Prepare the muffin cups by spraying them completely with a non stick cooking spray.
Pour batter into prepared muffin cups.
Bake 60 minutes or until toothpick comes out clean.
Allow to cool before removing.
To make the glaze, place the water, sugar and remaining margarine into a large saucepan over medium heat.
Allow to come just to a boil.
Reduce the heat to low and cook stirring constantly until the sugar is completely dissolved, the glaze will be thick.
Remove pan from the heat.
Add the rum and stir well.
Use a fork to poke holes in the top of each muffin cake.
Pour the glaze over each muffin cake.
Allow muffin cakes to set over night to absorb the glaze before serving.
