Calabrese Muffin

Preheat the oven to 160°C (fan) and lightly grease the muffin tins (without paper liners).

Cut the tomatoes and mozzarella into small pieces and set aside.

In a large bowl, mix the flour, baking powder, baking soda, salt, pepper and finely chopped basil well.

Add the tomato and mozzarella pieces to the dry ingredients and briefly fold in.

In a second bowl, beat the egg, tomato paste, buttermilk and oil until frothy.

Add the liquid mixture to the flour mixture and fold in only briefly until just combined into a batter.

Pour the batter into the prepared molds and bake for 20–25 minutes until the muffins are golden.

Let the muffins rest in the tin for 5 minutes, then remove them and serve while still warm.