Welsh-Rarebit Muffins
- Level: Easy
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
- Yield: 12 muffins
- Level: Easy
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
- Yield: 12 muffins
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.
