This morning I baked some scrumptious muffins. The recipe is originally from the Jan/Feb 2003 issue of Country Woman magazine. I found it posted on a knitter's blog and I am so sorry that I don't know which. I tried to find it again to no avail. But I do have the full recipe to share and my little changes! It's true, I have to change most everything even knitting instructions! These muffins I must say are the moistest (is that a word?) and tastiest I have had in a long time and with such simple ingredients. Here you are:
Shoofly Muffins
4 cups all-purpose flour (I use bread flour)
2 cups brown sugar
1 cup cold butter
2 teaspoons baking soda
1/4 teaspoon salt
2 cups boiling water
1 cup molasses
Mix flour, sugar, and salt well.Cut in butter. Remove 1 cup of crumbs and set aside.
To remaining crumbs add baking soda, mixing well again. Stir in boiling water and molasses. Fill muffin liner 2/3 full. top each muffin with a spoonful of the set side crumbs. Bake 20 minutes at350 degrees F. Makes 2 dozen.
**My changes: I did cut the recipe in half. I added 1 tablespoon of ground flax seed, 1/4 cups bran making the flour 1 3/4 cups and I only used 3/4 cups brown sugar. They are plenty sweet! You can probably go to a half cup.
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