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Makes 12 medium sized muffins.
2 cups all-purpose flour1 1/2 teaspoon baking powder1/2 teaspoon baking soda1/2 teaspoon salt2/3 cup sugar1/2 cup plus 2 tablespoons extra-virgin olive oil2 large eggs1/4 cup Greek yogurtZest of one lemon1/4 cup pine nuts, toasted
Preheat the oven to 350°F and line a medium 12-cup muffin pan.In a small frying pan over medium heat, toast the pine nuts until light golden brown and fragrant, about 3 minutes. Set aside.In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.Combine the sugar, olive oil, eggs, yogurt and lemon zest in a large mixing bowl. Whisk together until smooth and then add the dry ingredients and half of the pine nuts to the bowl. Gently mix until fully incorporated.Spoon the batter evenly into the prepared paper cup liners. Scatter the tops with a few toasted pine nuts and gently press them into place. Bake for 20 minutes, until a toothpick inserted in the center comes out clean. Let the muffins cool briefly in the pan, and then place them on a cooling rack.
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