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These sweet little loaves are the perfect accompaniment to brunch or teatime.

MINI APRICOT & ORANGE LOAVES

MAKES 4 SERVINGS HANDS-ON TIME 25 MINUTES TOTAL TIME 1 1/2 MINUTES

1 cup orange juice 1/2 cup chopped dried apricots 1/2 cup raisins 1 egg

1 egg white

2 tbsp melted unsalted butter 1 1/2 tsp vanilla 2 cups all-purpose flour 3/4 cup granulated sugar 2 tsp baking powder 1 tsp baking soda pinch nutmeg 1/4 cup apricot jam

In bowl, combine orange juice, apricots, raisins, egg, egg white, butter and vanilla. Set aside.

In separate large bowl, combine flour, sugar, baking powder, baking soda and nutmeg. Add juice mixture to dry ingredients; mix just until combined.

Preheat oven to 350°F; grease four 5¾- x 3¼-inch mini loaf pans or line with parchment paper. Divide batter evenly among prepared loaf pans, and place pans on baking sheet. Bake until cake tester inserted in centre comes out clean, 30 to 35 minutes. Transfer pans to rack and let cool for 10 minutes. Unmould loaves onto rack; let cool completely. (Make-ahead: Can be wrapped in plastic wrap and stored at room temperature for up to 2 days or wrapped in foil and placed in freezer bag and frozen for up to 2 weeks.)

In small microwaveable bowl, microwave apricot jam on high for 20 to 30 seconds. Filter through fine mesh sieve. Brush melted jam on tops of loaves; let stand about 30 minutes.

PER LOAF about 175 cal, 3 g pro, 9 g total fat (6 g sat. fat), 20 g carb (0 g dietary fibre, 10 g sugar), 45 mg chol, 95 mg sodium, 0.8 mg iron.