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Chewy Brown Sugar Muffins

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La Belle Cuisine

Chewy Brown Sugar Muffins
Marion Cunningham
Gourmet September 1987

1 cup heavy cream
1 cup pancake syrup
2 large eggs at room temperature
1/2 cup firmly packed dark brown sugar
3/4 cup whole-wheat flour
3/4 cup all-purpose flour
3/4 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 cups old-fashioned rolled oats
1 cup coarsely chopped walnuts

In a bowl whisk together the cream, syrup, eggs, and brown sugar. Add whole-wheat flour, all-purpose flour, salt, baking powder, baking soda
and oats. Whisk the batter until it is just combined, and stir in the walnuts.  Divide the batter among 18 well-buttered 1/2-cup muffin tins, bake in the middle of a preheated 350-degree F. oven for 20 to 25 minutes, or until a tester comes out clean, and turn them out onto racks. 

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