Lemon-Thyme Cornmeal Quick Bread

• 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 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

1. Preheat oven to 325u0b0.
2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cornmeal, baking powder, and salt in a medium bowl, stirring mixture with a whisk.
3. Place egg substitute, sugar, and oil in a large bowl; beat with a mixer at medium-high speed 1 minute or until well blended. Add thyme, rind, and juice; beat at low speed until combined. Add flour mixture; beat just until combined. Chop 1 tablespoon nuts; stir into batter.
4. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Sprinkle evenly with remaining 1 tablespoon whole nuts. Bake at 325u0b0 for 30 minutes. Remove pan from oven (do not turn oven off). Drizzle butter evenly over batter. Bake an additional 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack; remove from pan. Cool completely on wire rack.

flour, yellow cornmeal, baking powder, kosher salt, egg substitute, sugar, thyme, lemon rind, lemon juice, pine nuts, cooking spray, butter

Taken from www.food.com/recipe/lemon-thyme-cornmeal-quick-bread-522749 (may not work)