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Categories:
grain wheat breakfast cereal nuts coconut butter honey loaves butter brown sugar eggs flour baking soda milk blueberries powdered sugar
Viewed: 82 - Published at: 7 years agoIngredients
- 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
Method
- Preheat oven to 350°F. 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.
