Apricot-orange hazelnut muffins
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| 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.
