Mini Blueberry And Apricot Loaves

• 2 ounces breakfast cereal whole grain wheat, crushed
• 1/4 cup macadamia nuts chopped
• 2 tablespoons shredded coconut
• 6 1/2 tablespoons butter melted
• 1/4 cup honey
• loaves Mini
• 3/4 cup butter at room temperature, chopped
• 2/3 cup brown sugar
• 2 eggs
• 1/3 cup all-purpose flour sifted
• 1/2 teaspoon baking soda
• 1/2 cup milk
• 2 ounces frozen blueberries
• 2 1/2 ounces dried apricots chopped
• powdered sugar to dust

1. Preheat oven to 350u0b0F. Lightly grease 8 mini loaf pans.
2. To make the topping, combine cereal, nuts and coconut. Mix in butter and honey until well combined. Set aside.
3. 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.
4. Serve warm, dusted with powdered sugar.

cereal, nuts, coconut, butter, honey, loaves, butter, brown sugar, eggs, flour, baking soda, milk, blueberries, powdered sugar

Taken from www.yummly.com/recipe/Mini-Blueberry-and-Apricot-Loaves-1405047 (may not work)