Another one of Dean’s specialties, these muffins are really quick and easy to make and utterly delicious. They also look impressive. He can’t remember where he got the initial recipe from but thinks it was from a Crank’s vegetarian recipe book he looked at a while back.
- 500g self raising flour
- 500ml buttermilk
- 125g butter
- Handful of grated mature cheddar
- 1 round feta
- Pesto (we used a lazy ina paarman’s packet)
- You can add coarsely chopped olives, fresh herbs, sundried tomatoes – anything really
Sieve the flour into a bowl and add the butter. With your hands, massage the butter into the flour to make a crumbly mixture. Make a well in the middle of the flour and add the buttermilk. Milk together with a spoon. Add the pesto and mix through. Add the cheese and crumble the feta and mix through again.
Get a greased muffin tin and share the ingredients across the 12 cups. Bake in a 180 degree oven for 20-30mins or until golden brown. Serve warm with any soup. They go particularly well with Dean’s roast tomato and pepper soup.