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. ---------------------------------------------------------------------------
Nutrition
Ingredients
