Scented with allspice and laced with shreds of carrot, these muffins strike a balance between sweetness and spice. The streusel topping adds crunch and extra flavor while the spelt flour and oat bran lend an earthy flavor. This recipe can double as a morning coffee cake—imagine a rustic version of a carrot cake—if you bake the batter in a 9-inch round pan instead of individual muffin cups. Either way, top the batter with streusel before baking.
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