1 Preheat oven to 400 degrees F.
2 Sprinkle hazelnut flour over the apricots and set aside.
3 Blend the baking soda, baking powder, salt, cloves and cinnamon with the quinoa flour.
4 Separately mix together butter, sugar and egg.
5 Combine all ingredients, adding the floured fruit at the end.
6 Spoon into an oiled muffin tin and bake for 15 to 20 minutes, or until slightly spongy to the touch.
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