One of my most liked/pinned posts has always been the one for Amish Sugar Cake. In today’s world, it makes perfect sense that that one would be popular. Whether or not it’s 100% accurate (I mean, they are human too and I’m positive life isn’t some romantic ideal for them either, just would be in different ways), the Amish have the reputation for leading simple lives with less conflict, less heartache and less stress. We who survive in the “modern world” are dealing with wars, a political climate (in the U.S.) that is dividing our country’s people, an economy that is getting steadily worse, and so on and so forth. This makes it very easy to yearn for simplicity,Â for no technology to invade our lives, for what we all think of as the days of old.
Plus the Amish also have a well earned reputation for fantastic food. It’s the type of food my blog is aiming for; simple but not boring, homey, comforting, stick to your ribs foods. One of the classic Amish dishes is Shoofly Pie. I admit to never having tried it because I was afraid it would be far too sweet. But when I saw this recipe for Shoofly Muffins on theÂ Mr. Food site, I knew I wanted to try them. I mean, you have automatic portion control (in theory anyway. I take no responsibility if you eat six of them), plus even if it’s sweet, it’s a small muffin.
These are a cinch to throw together and they are really really good. The top and edges gets all crispy chewy and the muffin itself is soft and tender. The flavor is mildly reminiscent of gingerbread so if that’s a flavor you like, you’ll like these.
You know the drill… 😛
Amish Shoofly Pie Muffins
- 2 cups flour
- 1 1/2 cups dark brown sugar
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 5 tablespoons butter, chilled and sliced thin
- 1 cup boiling water
- 1/2 cup molasses
- 3 tablespoons oil
- 1 1/2 teaspoons vanilla extract
- Preheat your oven to 350 degrees and either line cups with liners or spray with something like Bakers Joy to prevent sticking.
- In a large bowl, combine the flour, brown sugar, baking soda and salt. Mix well.
- Add in the sliced butter and using a pastry blender or your fingers, cut the butter into the mixture until it resembles fine crumbs. Set aside 1/2 cup of the mix.
- Add the boiling water to the rest of it all at once, Add in the molasses, vanilla and oil. Stir well.
- Spoon into the prepared muffin cups, about 2/3 full n each. Sprinkle evenly with the reserved crumb mixture.
- Bake at 350 for about 25 minutes or until a wooden skewer inserted in the center comes out clean. let cool in the pan for ten minutes, then turn out onto a rack to finish cooling.
- These are wonderful still warm, with a
ton oflittle butter spread on them.
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These muffins look AMAZINGGG! Love the idea of th shoofly pie being translated into muffins!
Thanks Kayle!! I did too, that’s why I just had to try them. I’m glad I did 🙂