Sun-dried tomato and cheddar muffins

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. Add the cheddar and stir to combine. 3. In a jug, whisk together the pesto, egg and milk. Pour into the dry ingredients and mix until just combined. 4. Spoon the mixture into the prepared muffin cups and sprinkle on some extra cheddar and some black pepper.