Method

• 1.
  Preheat the oven to 180°C. 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. 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.
• 4.
  Bake for 25 minutes or until golden and cooked through. Serve warm.