Savoury Italian Muffins

1. 1

   Preheat the oven to 350u00b0F Line a 12-hole muffin pan with paper cases.

2. 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. 3

   Whisk the tomato pesto into the buttermilk and add 3/4 of the liquid to the flour mixture.

4. 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. 5

   Bake for 25 minutes or until golden and cooked through. Serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.