Maple-Walnut Muffins

• 1 1/3 c. chopped walnuts
• 3 Tbsp. unsalted butter, room temperature
• 2 eggs
• 1 c. heavy or whipping cream
• 1 1/3 c. pure maple syrup
• 1 tsp. maple extract
• 1 1/2 c. unbleached all-purpose flour
• 1 1/2 c. old-fashioned rolled oats
• 1 Tbsp. ground cinnamon
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1 c. chopped pitted dates

1. Preheat oven to 350u0b0.
2. Line 20 muffin cups with paper liners. Toss the walnuts and butter together on a baking sheet and toast in the oven for 10 to 15 minutes, stirring occasionally.
3. Set aside.
4. Keep the oven on.
5. Beat the eggs, cream, 1 cup of maple syrup and maple extract together in a mixing bowl.
6. Combine the flour, oats, cinnamon, baking powder and baking soda.
7. Stir into egg mixture just until combined.
8. Stir in the dates and 1 cup of the toasted walnuts.
9. Fill each muffin cup 3/4 full with the batter.
10. Sprinkle the tops with the remaining walnuts and drizzle with the remaining syrup.
11. Bake for 20 minutes.
12. Poke a toothpick into the center of a muffin.
13. If it comes out dry, the muffins are done.

walnuts, unsalted butter, eggs, heavy, maple syrup, maple, flour, oldfashioned, ground cinnamon, baking powder, baking soda, dates

Taken from www.cookbooks.com/Recipe-Details.aspx?id=914715 (may not work)