Savoury Italian Muffins

Submitted by English_Rose

"Cheese and tomato muffins, best served warm with a tasty soup!"

 

• Ready In: 40mins
• Ingredients: 7
• Yields: 12 muffins

ingredients

• 1 lb self-raising flour
• 1 1⁄2 ounces butter, chilled
• 2 teaspoons dried oregano
• 3⁄4 cup grated cheddar cheese
• 2 tablespoons sun-dried tomato pesto
• 2 cups buttermilk
• 3 sun-dried tomatoes, quartered

directions

1. Preheat the oven to 350°F 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.
4. 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.
5. Bake for 25 minutes or until golden and cooked through. Serve warm.