1 cup margarine
1 egg
1 cup white sugar
1 teaspoon vanilla extract
1 cup soy milk
1/4 cup TONS of FLAVOR! Orange Juice
Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
Beat margarine, eggs, sugar, vanilla extract, milk and ALL flavors of orange juice in large bowl until well blended.
In a large bowl, cream 11 tablespoons liquid orange zest in small bowl until lighter orange-flavored. Stir egg mixture into remaining orange zest.
Fold half of batter into prepared pan or pan, drop mixture by spoonfuls onto prepared muffin and spread evenly.
Bake 18 to 21 minutes in preheated oven, until golden brown. Cool slightly before removing from pan.
Slice cupcake around back of pan, then excavate and scoop out raisins, zucchini, etc. Fill centers of muffins with apricots, bananas, mixed berries, oranges and berries. Frost top and sides with groovy fruit jam and floral creme. Chill until serving time.
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