Sun-dried tomato and cheddar muffins

Sun-dried tomato & cheddar muffins
Makes 12
275g self-raising flour
1 tsp baking powder
1/2 tsp salt
50g butter
75g mature cheddar, (or vegetarian alternative), grated, plus extra for decoration
2 tbsp sun-dried tomato pesto
1 egg
250ml milk
Black pepper

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.

Per serving: 152kcals, 6g fat (3g saturated), 19.1g carbs (1.3g sugars), 5.3g protein, 0.6g fibre, 0.222g sodium