Apricot-Pecan Corn Muffins

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Washington Post


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1 cup flour

1 1/4 cups cornmeal

1/3 cup sugar

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 1/4 cups low-fat buttermilk

1 large egg

4 tablespoons (1/2 stick) unsalted butter, melted, plus more for greasing the pan

3/4 cup dried apricots, cut into 1/4-inch pieces

3/4 cup coarsely chopped pecans, toasted (see TIPS)

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