Recipe courtesy of Nigella Lawson

Welsh-Rarebit Muffins

Name: Welsh-Rarebit Muffins
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 12 muffins
Ingredients: 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; 2 tablespoons grated sharp Cheddar; Worcestershire sauce, for garnish

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Level: Easy
Total: 35 min

Prep: 15 min
Cook: 20 min

Yield: 12 muffins

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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:

2 tablespoons grated sharp Cheddar

Worcestershire sauce, for garnish

Directions

Special equipment:

12-cup muffin pan lined with 12 paper baking cups

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.