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.