Lunch: Shoo-Fly Muffins

Ingredients

Nonstick cooking spray, for greasing
2 cups all-purpose flour
1 cups packed light brown muscovado sugar
1/8 teaspoon fine sea salt
Pinch 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

Instructions

Preheat the oven to 350 degrees F. Line two 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, 20 to 25 minutes. Cool for 10 minutes before removing from the pans and transferring to wire racks to cool.

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