Apricot-orange hazelnut muffins

Ingredient	Lbs.	Ozs.	Method
BATTER			Blend and set aside.
Cake flour	3	12
Hazelnut meal, roasted	1	4
Baking soda		1-1/4
Buttermilk	4		Combine and set aside.
Orange juice	1	6
Orange rind, grated		3
Granulated sugar	3	6	Mix 1 minute on 2nd speed.
Margarine, room temperature	1	14
Whole eggs	1	14	Add. Mix on 2nd speed for 1 minute. Add flour mixture alternately with milk mixture.
Apricots, dried, finely chopped	1	14	Add. Mix into batter
Hazelnuts, diced, roasted	1	6
Total appr. wt.	21	1
G LAZE
Confectioners' sugar, 10 X	1	14	Mix until smooth.
Milk		6
Orange rind, grated		2
Hazelnuts diced roasted		4	Add.
Total appr. wt.	2	10

Instructions: Deposit batter into greased muffin cups. Bake at 375° F for 20 to 25 minutes. Cool muffins, and drizzle alaze over the toPs. Yields about 10 dozen muffins.