Spelt Carrot Muffins

Poor Haley! (Read the sad story that is Haley's last post)

I'm confused. Haley's not supposed to fall ill. She is unfailingly hearty. While I sniffled my way through childhood, often home with an upset tummy or a cough, Haley maintained a flawless attendance record. She poo-pooed colds. She never got cramps. Childbirth? 'Sure it hurts...' she said.

Poor Haley. Get better Haley!

And hearty thanks to all her friends in the Wack who are bringing her casseroles and minding her babies.

Anyways, it's whole-grain month. I made carrot muffins. These muffins are from Kim Boyce's book, "Good to the Grain," and taste exactly like muffins should. Not too sweet but wholesomely delicious. Confession: I replaced some of the sugar with agave syrup.

Spelt Carrot Muffins

Topping (this is half the amount of topping Kim uses. I thought it sufficient.)

1/4 cup spelt flour

1.5 Tbsp brown sugar

pinch kosher salt

1.5 Tbsp butter

Dry 1 cup spelt

3/4 cup flour

1/4 cup oat bran

1/4 cup natural cane sugar

1 tsp all spice

1 tsp kosher salt

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp cinnamon

1 1/2 cups corsely grated carrot (use the food processor:)

Wet

1/4 cup melted and cooled butter

1/4 cup agave syrup

1 cup buttermilk

1 egg

For the topping: Mix the flour, sugar and salt. Cut in the butter until the mixture is crumbly. Set aside.

For the muffins: Sift the dry together. Mix the wet together and fold into the dry. Scoop into a greased muffin tin (makes nine). Top with the topping, pressing the topping gently into the batter.

Bake at 350 for 30 minutes.

La!