Shoofly Muffins from ‘Brunch @ Bobby’s’
This week, we’re spotlighting recipes from Brunch @ Bobby’s: 140 Recipes for the Best Part of the Weekend by Bobby Flay (Clarkson Potter), the celebrity chef and best-selling cookbook author. Try making the recipes at home and let us know what you think!
Photograph by Ben Fink
By Bobby Flay
Shoofly Muffins
Makes 1 dozen muffins
A traditional Dutch-Amish recipe that was also adopted by southern cooks, shoofly pie is loaded with gooey, rich molasses and plenty of sweet brown sugar—ingredients as tempting to the flies that need to be shooed away as they are to the rest of us. These muffins are full of the same appealing, deep flavors. A small amount of canola oil ensures a moist crumb, while the butter is what you’ll taste.
Nonstick cooking spray
2 cups all-purpose flour
1 cup packed light brown muscovado sugar
Pinch of ground allspice
1⁄8 teaspoon fine sea salt
6 tablespoons (3⁄4 stick) unsalted butter, cut into pieces, cold
1 teaspoon baking soda
2 tablespoons canola oil
1⁄2 cup molasses
1⁄2 teaspoon pure vanilla extract
Preheat the oven to 350°F. Line a 12-cup muffin tin with paper baking cups and spray the papers with nonstick cooking spray.
Bring 1 cup water to a boil. In a large bowl, combine the flour, brown sugar, allspice, and salt. Cut in the butter using a pastry cutter or 2 knives until crumbly. Set aside ½ cup for the topping. Add the baking soda to the remaining crumb mixture. Stir in the boiling water, oil, molasses, and vanilla.
Fill the muffin cups two-thirds full with batter. Sprinkle with the reserved crumb mixture. Bake until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let cool for 10 minutes before removing from the pans to wire racks to cool.
Reprinted with permission from Brunch @ Bobby’s: 140 Recipes for the Best Part of the Weekend by Bobby Flay (Clarkson Potter).
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