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

DIRECTIONS

  1. Preheat the oven to 350°F 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.