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

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• 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.

• Find lots more muffin recipes in Muffin Mania. ^[1]
• Sweet tooth still craving? Here are more Vegan Baking and Sweets ^[2].