Savoury Italian Muffins

"Cheese and tomato muffins, best served warm with a tasty soup!"
 
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Ready In:
40mins
Ingredients:
7
Yields:
12 muffins
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ingredients

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directions

  • Preheat the oven to 350°F 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.

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RECIPE SUBMITTED BY

I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)
 
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