This muffin recipe was inspired by the Pennsylvanian Dutch Shoofly Pie. It has a very heavy molasses flavor. It is like eating the pie without the crust.
My dad comes from Pennsylvania Dutch country. He was born and raised there. He moved south after college when he was called to a church in Florida. His family remained behind in Pennsylvania. Once he was married and had children we made the pilgrimage up to Pennsylvania every summer to see grandpa, grandma, aunts, uncles, and assorted cousins.
There were certain northern foods that I was introduced to on my trips up to PA. Some of them were not very pleasant to a little southern girl like me. Some of the foods were pretty awesome.
A couple of the foods I could not stand was Sauerkraut and Poached Crackers. I am not really sure what people see in soured cabbage but I guess it is an acquired taste like buttermilk. Then there was a breakfast dish my grandma used to make for my cousin. She called it poached crackers. It was boiled scalded milk with saltine crackers cooked into it. Pretty nasty stuff.
The foods that I really enjoyed were things that were horrible for me but tasted oh so very good!!! Maybe you have heard of Tastykakes. Oh my goodness!!! They are similar to Little Debbie but even better! For years we could not get them in Georgia. Every summer when we were up in Pennsylvania we would go to the local corner grocery store, Hakes, and pretty much buy out all the Tastykakes to bring back to Georgia. We would make them last for a couple of months. There were also some local Amish and Mennonite folks we would buy fresh baked goods from. Whoopie pies, Wet Bottom Shoofly Pies, fresh bread, sticky buns, and cinnamon rolls.
I came across this recipe one summer while working at a camp in North Carolina. A friend of mine, Joel, had received a care package from home. He shared his goodies with the staff members. Among the goodies in the package was Shoofly Muffins. I fell in love!!! He willingly called his family and got me the recipe.
|3 cups flour||1 cup molasses|
|1 cup sugar||1 ½ cup boiling water|
|½ cup butter, un-melted||1 tsp baking soda|
|½ tsp salt|
|Mix and take out 1 cup for top|
In large mixing bowl combine flour, sugar, and salt. Cut in the butter with a pastry knife or fork. Separate out 1 cup of mixture.
Combine boiling water with molasses. Add in baking soda and stir. The mixture will have a frothy appearance.
Pour and mix the liquid into dry ingredients. Fill the muffin cups 2/3 full. Place leftover dry mix on top of muffins.
Bake at 350 for 25 minutes.