
Welsh-Rarebit Muffins
Total Time: 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
- Special equipment: 12-cup muffin pan lined with 12 paper baking cups
Directions
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.