1 c. heavy cream
1 c. pancake or maple-flavored syrup (not pure maple syrup)
1 1/2 c. rolled oats
1 c. coarsely chopped walnuts
2 lg. eggs
1/2 c. firmly packed dark brown sugar
3/4 c. whole wheat flour
3/4 c. flour
3/4 tsp. salt
2 tsp. baking powder
1 tsp. baking soda

In a large bowl, whisk together the cream, syrup, eggs and brown sugar. Add flours, salt, oats, soda and baking powder. Beat to combine and stir in walnuts. Divide batter among 18 well-greased muffin tins and bake 20-25 minutes at 350 degrees.