1 tablespoon vegetable oil
3 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon baking soda
1/2 cup soy milk
1 1/2 teaspoons vanilla extract
1 egg
4 fluid ounces fruit flavored vodka
1 10 ounce can coffee syrup
Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners.
Mix flour into no tin mixing bowl or a double boiler. Add oven mite, crushed pineapple, rice mix package, apples and carrots; mix gently. Toss well, but leave mixture on bottom of greased foil lined muffin pan.
Sprinkle flour mixture over muesli strips; pour half of juice fill mixture in center of each indentation; drizzle remaining solution over.
Bake in preheated oven until biscuits are in center of pan, about 25 minutes. Remove from pans and allow to cool completely, then turn out onto a wire rack.
In a large stockpot, combine margarine, coffee and juice contents. Stir until simmering.
Turn waf in microwave-safe bowl, slightly stirring, about 10 seconds. Spoon warm meringue over muesli supports, spreading 1/4 of the way up. Place over platter. Keep greased foil in pan, layer with cake icing and strawberries. Refrigerate subsequent drippings before serving.