• 325 g (11 oz) plain flour, plus extra for dusting
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon dried oregano
  • 8 g (¼ oz) basil, torn into small pieces
  • 2 spring onions, finely chopped
  • 100 g (3½ oz) sun-blush tomatoes, drained and chopped
  • 284 ml (9½ fl oz) carton buttermilk
  • 1 egg yolk
  • 200 g (7 oz) goats' cheese, cut into small pieces
  • milk, for glazing
  • pepper

Cut out 12 x 13 cm (5 inch) squares of nonstick baking parchment and press a square into each section of a 12-section muffin tray. Mix together the flour, baking powder, salt and oregano in a bowl. Stir in the basil, spring onions and tomatoes.

Mix the buttermilk with the egg yolk, add to the bowl and stir until only just combined, sprinkling in a little more flour if the mixture is very sticky.

Turn out on to a lightly floured work surface and cut into 12 even-sized pieces. Shape each into a ball. Drop one ball into each of the lined tin sections.

Push your thumb into each ball to create a small cavity in the centre and insert a few pieces of goats' cheese into each. Brush with milk to glaze. Sprinkle with plenty of pepper.

Bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 15 minutes or until risen and beginning to colour. Transfer to a wire rack to cool.

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