welsh rarebit (cheesy) muffins
rating:for the muffins
225g self-raising flour
50g rye flour
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
1 teaspoon salt
1 teaspoon English mustard powder
125g strong Cheddar, grated
6 tablespoons vegetable oil
150g Greek yoghurt (or creme fraiche)
125ml milk
1 egg
2 tablespoons Worcestershire sauce (I use one)
12-bun muffin tray with 12 cases
for the topping
25g strong Cheddar, grated
sprinkling of Worcestershire sauce
Preheat the oven to 200 C/ gas mark 6
Mix flours, baking powder, bicarb, salt, mustard powder and cheese in a large bowl with a fork. In a large measuring jug, beat together the remaining ingredients. Pour into the dry ingredients, mixing lightly with your fork, remembering that good muffins are made from lumpy batter.
Pour into the muffin ins 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 tray to cool. Preferably, eat them while they are still warm but not hot.
