Mini Blueberry And Apricot Loaves - cooking recipe

Ingredients

2 oz whole grain wheat breakfast cereal, crushed
1/4 cup macadamia nuts, chopped
2 tbsp shredded coconut
6 1/2 tbsp butter, melted
1/4 cup honey
None None Mini Loaves
3/4 cup butter, at room temperature, chopped
2/3 cup brown sugar
2 None eggs
1/3 cup all-purpose flour, sifted
1/2 tsp baking soda
1/2 cup milk
2 oz frozen blueberries
2.5 oz dried apricots, chopped
None None powdered sugar, to dust

Preparation

Preheat oven to 350\u00b0F. Lightly grease 8 mini loaf pans.
To make the topping, combine cereal, nuts and coconut. Mix in butter and honey until well combined. Set aside.
Cream butter and sugar until pale. Add eggs, 1 at a time, beating well after each addition. Fold in flour and baking soda alternately with milk. Fold in blueberries and apricots. Mix until just combined. Distribute between prepared pans. Sprinkle with topping, pressing down slightly. Bake for 35-40 mins, until golden and a skewer inserted in the center comes out clean. Let cool in pan for 10 mins.
Serve warm, dusted with powdered sugar.