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Lemon-Thyme Cornmeal Quick Bread

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1 1/2 ounces all-purpose flour (about 1/3 cup)

1 cup fine yellow cornmeal

1 teaspoon baking powder

3/4 teaspoon kosher salt

3/4 cup egg substitute

2/3 cup sugar

1/3 cup plus 2 tablespoons canola oil

1 tablespoon chopped fresh thyme

1 tablespoon grated lemon rind

2 tablespoons fresh lemon juice

2 tablespoons pine nuts, toasted and divided

Cooking spray

1 tablespoon butter, melted

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