Shoo-Fly Muffins

• 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

1. 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.
2. Mix together the flour, brown sugar, salt and allspice in a large bowl.
3. Cut in the butter until the mixture is crumbly.
4. Set aside 1/2 cup for the topping.
5. Stir the water, molasses, oil, baking soda and vanilla into the remaining flour mixture.
6. Fill the paper-lined muffin cups two-thirds of the way full with the batter.
7. Sprinkle with the reserved crumb mixture.
8. Bake until a toothpick inserted near the center comes out clean, 20 to 25 minutes.
9. Cool for 10 minutes before removing from the pans and transferring to wire racks to cool.

nonstick cooking spray, flour, light brown muscovado sugar, salt, ground allspice, cold unsalted butter, boiling water, molasses, canola oil, baking soda, vanilla

Taken from www.foodnetwork.com/recipes/bobby-flay/shoo-fly-muffins.html (may not work)