ITALIAN MUFFINS

INGREDIENTS

• 3 cups (450g) self-raising flour
• 40g butter, chilled
• 2 teaspoons dried oregano
• 3/4 cup grated cheddar cheese
• 2 tablespoons sun-dried tomato pesto
• 2 cups (500ml) buttermilk
• 12 quarters semi-dried tomato

• METHOD

  • 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.
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