Italian muffins

Experience Italy with these savoury muffins which treat the taste buds with sun-dried tomato, cheddar and oregano.

Recipe «Italian muffins» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 3 cups self-raising flour, 40g butter, chilled, 2 tsp dried oregano, 3/4 cup grated cheddar cheese, 2 tbsp sun-dried tomato pesto , 2 cups buttermilk, 12 quarters semi-dried tomato .

Ingredients:

• 3 cups self-raising flour 
• 40g butter, chilled 
• 2 tsp dried oregano 
• 3/4 cup grated cheddar cheese 
• 2 tbsp sun-dried tomato pesto 
• 2 cups buttermilk 
• 12 quarters semi-dried tomato 

Instructions

1. Preheat the oven to 180°C. Line a 12-hole muffin pan with paper cases.
2. 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.
3. 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.
4. Bake for 25 minutes or until golden and cooked through. Serve warm.