Welsh-Rarebit Muffins

Total Time:
35 min
Prep:
15 min
Cook:
20 min

Yield:
12 muffins
Level:
Easy

Ingredients
  • For the muffins:
  • 1 1/2 cups self-rising flour
  • 1/3 cup rye flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon English mustard powder
  • Generous 1/2 cup grated sharp Cheddar
  • 6 tablespoons vegetable oil
  • 1/2 cup plus 2 tablespoons plain whole-milk yogurt
  • 1/2 cup whole milk
  • 1 egg
  • 2 tablespoons Worcestershire sauce
  • For the topping:
Directions
For the topping:
  • 2 tablespoons grated sharp Cheddar

  • Worcestershire sauce, for garnish

  • Special equipment: 12-cup muffin pan lined with 12 paper baking cups

For the muffins:
  • Preheat the oven to 400 degrees F.

  • Mix the flours, baking powder, baking soda, salt, mustard powder and cheese in a large bowl with a fork. In a large measuring cup, beat together the remaining ingredients. Pour into dry ingredients, mixing lightly with your fork, remember that good muffins are made from lumpy batter.

  • Pour into muffin cups and cook for 20 minutes, then quickly take them out of the oven and put a little cheese and sprinkling of Worcestershire sauce on each one. Put them back in the oven for another 5 minutes, and then put the muffins on a baking sheet to cool. Eat them while they are still warm but not hot.


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