Savoury Italian Muffins

• 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

1. Preheat the oven to 350u0b0F 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.

flour, butter, oregano, cheddar cheese, tomato pesto, buttermilk, tomatoes

Taken from www.food.com/recipe/savoury-italian-muffins-250270 (may not work)