1 c. heavy cream
1 c. pancake syrup, not maple
2 lg. eggs, room temperature
1/2 c. dark brown sugar
3/4 c. whole wheat flour
3/4 c. all-purpose flour
3/4 tsp. salt
2 tsp. baking powder
1 tsp. baking soda
1 1/2 c. old-fashioned rolled oats
1 c. coarsely chopped walnuts, if desired

In a bowl whisk together 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. Stir in walnuts if desired.

Divide the batter among 18 well-buttered 1/2-cup muffin tins. Bake muffins in the middle of a preheated 350 degree oven for 20-25 minutes or until a tester comes out clean. Turn them out onto a rack. Makes 18 muffins.