Shoo-Fly Muffins
Serves: 2
Magnus Pfeffer
1 January 1970
Based on User reviews:
58
Spice
44
Sweetness
49
Sourness
41
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 cups
All-Purpose Flour1 tsp
Fine Sea Salt1 pinch
Ground Allspice1 cup
Water (boiling)1 cup
Molasse2 tbsps
Canola Oil1 tsp
Baking Soda1 tsp
Pure Vanilla ExtractDirections:
1
Preheat the oven to 350 degrees F
2
Line two 12-cup muffin tins with paper baking cups and spray the papers with nonstick cooking spray
3
Mix together the flour, brown sugar, salt and allspice in a large bowl
4
Cut in the butter until the mixture is crumbly
5
Set aside 1/2 cup for the topping
6
Stir the water, molasses, oil, baking soda and vanilla into the remaining flour mixture
7
Fill the paper-lined muffin cups two-thirds of the way full with the batter
8
Sprinkle with the reserved crumb mixture
9
Bake until a toothpick inserted near the center comes out clean, 20 to 25 minutes
10
Cool for 10 minutes before removing from the pans and transferring to wire racks to cool