Flat Peach and Sea Buckthorn Muffins

Flat peaches or mountain peaches commonly found throughout Europe during summer has slowly become a popular fruit in the UK over the last 4 years. White flesh, small, super sweet and are great for baking or making conserves.
I've married the flat peaches with sea buckthorn which is a small prickly shrub that grows on sand dunes and cliffs. The bright orange berries are juiced and can be used for jams, jellies, dressing or baking! Quite tart and citrus in flavour but has a some what mellow after taste and very high in vintamin C, carotene and B2.

450g plain flour
200g sugar
100g butter
2 eggs
100ml buttermilk
125ml milk
1 1/2 teaspoon baking
1/4 teaspoon baking soda
1 teaspoon Cinnamon
1 teaspoon vanilla
300g flat peaches
4 tablespoon sea buckthorn juice

METHOD:
Place butter in small sauce pan and melt, once melted place to one side and cool slightly.
Slice the peaches in half and remove the stone, then cut the peaches into slices. In a large mixing bowl add flour, sugar, baking powder, soda, cinnamon and mix together. Beat eggs into butter and add to the dry mix along with buttermilk, milk, vanilla, peaches and buckthorn juice. Using a butter knife cut through the wet and dry till just under combined. Grease a 12 hold muffin pan with either oil spray or butter and evenly divide muffin mixture into pan. Place in pre-heated oven set at 180oC for 25 minutes. Once cooked leave to cool in pan for 15 minutes before removing.