This is one of my all-time favourite recipes. Mini Muffin Dampers are great muffins as a snack or with a soup. It is really simple to make and takes me less than an hour to make and serve.

And while they are getting ready, you can either prepare a soup, set cheeses or prepare an anitpasti for the meal.

Here is the recipe.

Mini Muffin Dampers

3 cups (450g) self-raising flour
40g butter, chopped coarsely
1 1/2 (400 ml) buttermilk (or half milk and half plain yogurt)
2 T basil pesto (optional)
3/4 cup (90 g) coarsely grated cheddar cheese
1/4 teaspoon sweet paprika
1 T plain flour

Preheat oven to (200C) (400F). Grease 12-hole muffin pan.
Place self-raising flour in large bowl. Rub butter into flour with fingertips. Using a fork, stir in buttermilk to form a soft but sticky dought. Swirl pesto and cheese through. Do not overmix.
Divide mixture among holes of prepared pan. Sprinkle with combined paprika and flour.
Bake in the oven for about 25 minutes.
Stand dampers in muffin pan for 5 minutes before turning out onto wire rack.