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.