Savoury Italian Muffins - cooking recipe

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

Preparation

Preheat the oven to 350\u00b0F 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.