Maple-Walnut Muffins

Incredibly moist muffins that are almost healthy!

1½ cups of well chopped walnuts  (you can substitute pecans for a richer muffin)
3 tablespoons unsalted butter (at room temperature)
2 eggs
1 cup heavy whipping cream
1½ cups real maple syrup
1 teaspoon maple extract (really hard to find, you can use vanilla extract)
1½ cups unbleached all-purpose flour
1½ cups old-fashioned oats (not the instant kind!)
1 tablespoons ground cinammon
2 teaspoons baking powder
1 teaspoon baking soda
1 cup dates, pitted and well chopped

Pre-heat oven to 350°F.  Line two ten muffin tins with paper liners.  (or whatever size tins you have but makes 20 muffins).

Toss walnuts (or pecans) and butter together on a baking sheet and toast in the oven for ten minutes.

In a bowl, beat the eggs and mix in cream, 1 cup of the maple syrup and extract.

In a separate bowl, combine flour, oats, cinammon, baking powder and baking soda.  Fold into the egg mixture until just combined and stir in the dates.

Fill each muffin cup three-fourths full.  Sprinkle the tops with remaining nuts and drizzle with the remaining syrup.  (I love the word drizzle). 

Bake for 20 minutes.  Test with a toothpick, if it comes out dry the muffins are done!

- Adapted from The Silver Palate Good Times Cookbook