Makes 12
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  1. Preheat the oven to 190˚C/170˚C fan/gas mark 5. Line a 12-cup muffin tin with paper cases.
  2. In a large bowl, combine the flour, baking powder, salt and butter. Rub in the butter until the mixture resembles fine breadcrumbs. 
  3. Add the Parmesan, basil, sun-dried tomatoes and sun-dried tomato purée.
  4. In a jug, whisk together the egg and milk. Pour into the dry ingredients and mix until just combined. 
  5. Spoon the mixture into the prepared muffin cups and sprinkle on some extra Parmesan and some black pepper.
  6. Bake for 15-20 minutes or until the tops feel springy to the touch. Allow to cool slightly and serve. 

Nutrition Facts

Per Serving: 165kcals, 6.6g fat (3.6g saturated), 21g carbs (1.4g sugars), 6g protein, 1.1g fibre, 0.214g sodium

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