Welsh-Rarebit Muffins are a cheesy, savoury delight.
Total Time:35 minutes
Yield:12 muffins 1x
1–1/2 cup self-rising flour
1/3 cup whole wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon mustard powder
1/2 cup grated sharp cheddar cheese, plus extra for the top of each muffin
6 tablespoons vegetable oil
1/2 cup plus two tablespoons greek yogurt
1/2 cup whole milk
2 tablespoons Worcestershire sauce
Preheat your oven to 400F (200C) and line your muffin pan with twelve muffin papers.
In a large mixing bowl, add your two types of flour, baking soda, baking powder, salt, mustard powder, and cheese. Whisk gently to combine.
In another container, such as a large measuring cup, add your vegetable oil, greek yogurt, milk, egg, and Worcestershire sauce. Whisk to thoroughly combine.
Ditch your whisk and switch over to a rubber spatula. Add your wet ingredients to the mixing bowl, and quickly but gently combine until everything is just moistened. Don’t panic over a few lumps and try not to stir for more than 15 seconds.
Divide your muffin batter into your 12 muffin cups as evenly as possible. I use a medium sized scoop fr this. Bake your muffins for 18-20 minutes or until lightly browned. Then take your muffin pan out of the oven, carefully add a final sprinkling of grated cheese to the top of each muffin, and put them back in the oven for another 3-5 minutes.
Allow the muffins to cool for a couple of minutes, then turn them out onto a wire rack. Best eaten warm.
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