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“Cheese and tomato muffins, best served warm with a tasty soup!”
READY IN:
40mins
YIELD:
12 muffins
UNITS:
US

Ingredients Nutrition

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.

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