Mini Blueberry Muffins(Low-Fat) - cooking recipe

Ingredients

1 c. all-purpose flour
1/4 c. sugar
3/4 tsp. baking powder
1/3 c. skim milk
1 Tbsp. vegetable oil
1/4 tsp. grated lemon rind
1/4 tsp. vanilla extract
3/4 c. fresh blueberries
1 egg
2 3/4 c. milk
1/4 c. buttermilk
5 c. all-purpose flour or combine 4 3/4 c. all-purpose and 1/4 c. whole wheat flour
3 c. plus 1 tsp. sugar
1 pkg. active dry yeast
2/3 c. cooking oil
1 1/4 tsp. baking powder
1 egg
1 tsp. cinnamon
1 tsp. vanilla
2 tsp. salt
1/2 tsp. baking soda
2 c. coarsely chopped nuts
2 c. chopped cherries

Preparation

Preheat oven to 350\u00b0.
Lightly grease (4) loaf pans, 9 x 5 x 3-inches.
In a glass bowl, mix 3/4 cup of milk, all the buttermilk, 1 cup flour, 1 teaspoon sugar and yeast.
In a large mixing bowl, place the remaining ingredients, except for nuts and cherries; mix well.
Add the milk mixture to the bowl and mix well. Fold in the nuts and cherries.
Divide the dough amongst the pans, bake 1 hour and 10 minutes or until a toothpick inserted in the center comes out clean.