Using Cream in Muffins?
 

I am making a double batch of extra-rich mini-muffins for a bake sale on Saturday. I plan to use melted unsalted butter for the fat, and for the dairy--whipping cream. Nutmeg and vanilla in the batter and cinnamon sugar on top--they should taste like bite-sized bits of coffee cake. Mmmmmm.

Unfortunately, I need a pint of cream and I only have about a cup and a half--and we just ran out of milk--and we don't go shopping until after I bake the muffins. Can I just add water to the cream or do I need to go buy a single-serve bottle of milk instead?