Experience Italy with these savoury muffins which treat the taste buds with sun-dried tomato, cheddar and oregano.
- Preheat the oven to 180°C. Line a 12-hole muffin pan with paper cases.
- Sift the flour into a large bowl, add a pinch of salt, and rub in the butter with your fingertips until combined. Stir through the oregano and cheese.
- Whisk the tomato pesto into the buttermilk and add 3/4 of the liquid to the flour mixture. Gradually stir in the remaining liquid to form a softish dough. Fill muffin cases with mixture and place a semi-dried tomato quarter on top of each muffin.
- Bake for 25 minutes or until golden and cooked through. Serve warm.
You may need it
Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set