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Welsh Rarebit Muffins Recipe

  • 35minutes

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Source: homecooking.about.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB1, B2, B3, B9, B12
MineralsNatrium, Chromium, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. For the Muffins:

  2. 1-1/2 cups self-rising flour

  3. 1/3 cup rye flour

  4. 1 teaspoon baking powder

  5. 1/2 teaspoon baking soda

  6. 1 teaspoon salt

  7. 1 teaspoon English mustard powder

  8. Generous 1/2 cup sharp Cheddar cheese, grated

  9. 6 Tablespoons vegetable oil

  10. 1/2 cup plus 2 Tablespoons plain whole-milk yogurt

  11. 1/2 cup whole milk

  12. 1 egg

  13. 2 Tablespoons Worcestershire sauce

  14. For the Topping:

  15. 2 Tablespoons sharp Cheddar cheese, grated

  16. More Worcestershire sauce for sprinkling

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 degrees F. Line 12-cup muffin pan with paper baking cups.

  2. Mix the flours, baking powder, baking soda, salt, mustard powder, and Cheddar cheese in a large bowl with a fork.

  3. In a large measuring cup, beat together the vegetable oil, yogurt , milk, egg, and Worcestershire . Pour into the dry ingredients, mixing lightly with your fork, remembering that good muffins are made from lumpy batter.

  4. Pour into the muffin cups and cook for 20 minutes, then quickly take them out of the oven and put a little cheese and a sprinkling of Worcestershire sauce on each one. Put them back in the oven for another 5 minutes, then put the muffins on a baking sheet to cool. Eat them while they are still warm but not hot.

  5. Yield: 12 muffins Recipe Source: Nigella Bites by Nigella Lawson (Hyperion)

  6. Reprinted with permission.

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