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Also, I've been making muffins nearly every week. It makes for a very convenient breakfast. Here are my corn-pine nut muffins with currants.
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These remind me of the multi grain pancakes because I used three grains.
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Ingredients:
1 cup whole wheat pastry flour
1 cup AP flour
1 cup stone ground cornmeal
1.5 tsp baking powder
0.5 tsp salt
2 large eggs
3/4 cups sugar
1 stick butter, melted and cooled (or consider using half canola oil instead to keep muffins moist)
3/4 cup yogurt
1/2 cup milk
1/2 cup toasted pine nuts
1/2 cup dried currants
Making muffins is so easy. Combine dry ingredients, then combine wet ingredients. Then add the mix-ins and wet ingredients to the dry, and gently fold until combined. Scoop dough into greased muffin pan (I use an ice cream scooper) and bake at 350F for 15-20 minutes.
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