Savoury Italian Muffins

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

Ready In:
40mins
Yields:
Units:

ingredients

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.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@English_Rose
Contributor
@English_Rose
Contributor
"Cheese and tomato muffins, best served warm with a tasty soup!"
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. English_Rose
    Cheese and tomato muffins, best served warm with a tasty soup!
Advertisement