Welsh Rarebit Muffins

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Welsh-Rarebit Muffins are a cheesy, savoury delight.

  • Author: Renee Rendall
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x
  • Category: Muffins
  • Method: Baked
  • Cuisine: British


Units Scale
  • 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
  • 1 egg
  • 2 tablespoons Worcestershire sauce


  1. Preheat your oven to 400F (200C) and line your muffin pan with twelve muffin papers.
  2. In a large mixing bowl, add your two types of flour, baking soda, baking powder, salt, mustard powder, and cheese. Whisk gently to combine.
  3. In another container, such as a large measuring cup, add your vegetable oil, greek yogurt, milk, egg, and Worcestershire sauce. Whisk to thoroughly combine.
  4. 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.
  5. 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.
  6. 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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