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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:

2 tablespoons grated sharp Cheddar

Worcestershire sauce, for garnish