Shoo-Fly Muffins

Shoo-fly pie is a Pennsylvania Dutch classic made with molasses and a tasty crumb mixture. Here, these elements are transposed into a delectably wholesome muffin. Barley malt syrup works just as well as molasses and produces a slightly milder flavor.

Makes: One dozen

Crumb mixture:

  • 3 tablespoons Earth Balance or other nonhydrogenated margarine
  • 1/2 cup whole wheat pastry flour
  • 1/2 cup natural granulated sugar, date sugar, or Sucanat
  • 1/2 teaspoon cinnamon
  • Pinch of ground ginger

  • 1/2 cup blackstrap or Barbados molasses, or barley malt syrup
  • 3/4 cup applesauce
  • 2 tablespoons safflower oil
  • 1 3/4 cups whole wheat pastry flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon each: ground ginger, allspice, and salt
  • 3/4 cup raisins

Preheat the oven to 350 degrees.

Melt the Earth Balance in a small skillet. Combine the remaining ingredients for the crumbs mixture in a small bowl and stir together. Stir quickly  to coat evenly. Set aside.

In another mixing bowl, combine the molasses and applesauce and whisk until well blended. In another bowl, combine the flour, baking powder and soda, and the spices. Pour the wet mixture into the dry and stir together until just blended.

Pour about 2/3 of the crumbs mixture into the batter along with the raisins and stir until blended, but don’t overmix. Divide the batter among 12 paper-lined muffin tins. Distribute the remaining crumbs mixture evenly over the tops of the muffins.

Bake for 20 to 25 minutes, or until a knife inserted into the center of a muffin tests clean. Cool on a rack. Serve warm. Let leftover muffins cool, then store in an airtight container.

 

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5 comments on “Shoo-Fly Muffins

  1. Amanda

    I was looking for a new muffin recipe to try and here you just posted one! I had never heard of shoo-fly pie before this post, but do you think this muffin recipe would also work as a cake cooked in a springform pan?

  2. Nava Post author

    Hi Amanda—I do think this would work in a springform pan, though I can’t guarantee it! You might need to bake it a little longer; perhaps 30 to 35 minutes. Let me know how it turns out.

  3. kim

    I plan on making these muffins. What would be the difference be if I used whole wheat flour instead of whole wheat pastry flour.

  4. Nava Post author

    Kim, if you use whole wheat flour the muffins may be too dense and heavy, like bread. If that’s all you have, maybe try mixing it half and half with unbleached white flour.

  5. Amanda

    I made the muffins and they are amazing! I will make the cake soon-ish and let you know how it goes, but I expect deliciousness!

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