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MUFFINS - Shoo-Fly Muffins :]>
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| Shoo-Fly Muffins Recipe courtesy Bobby Flay Nonstick cooking spray, for greasing | |
| 2 cups | all-purpose flour |
| 1 cups | packed light brown muscovado sugar |
| 1/8 teaspoon | fine sea salt |
| 1/4 teaspoon | ground allspice |
| 6 tablespoons | cold unsalted butter, cut into pieces |
| 1 cup | boiling water |
| 1/2 cup | molasses |
| 2 tablespoons | canola oil |
| 1 teaspoon | baking soda |
| 1/2 teaspoon | pure vanilla extract |
DIRECTIONS
Preheat the oven to 350 degrees F. Line one 12-cup muffin tins with paper baking cups and spray the papers with nonstick cooking spray.
Mix together the flour, brown sugar, salt and allspice in a large bowl. Cut in the butter until the mixture is crumbly. Set aside 1/2 cup for the topping. Stir the water, molasses, oil, baking soda and vanilla into the remaining flour mixture.
Fill the paper-lined muffin cups two-thirds of the way full with the batter. Sprinkle with the reserved crumb mixture. Bake until a toothpick inserted near the center comes out clean, 30 minutes. Cool for 10 minutes before removing from the pans and transferring to wire racks to cool.
(bake in toaster over for 15 minutes with foil covering top rack, remove after 15 minutes and continue to bake)
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