Welsh Rarebit Muffins
- 225 g self raising flour
- 50 g rye flour
- 1 teaspoon baking powder
- 1/2 teaspoon bicarbonate of soda
- 1 teaspoon salt
- 1 teaspoon English mustard powder
- 125 g strong cheddar cheese, grated
- 6 tablespoons vegetable oil
- 150 g Greek yogurt
- 125 ml whole milk
- 1 egg
- 2 tablespoons Worcestershire sauce
- cheddar cheese, grated
- 1/2 tablespoon Worcestershire sauce
- Preheat oven to 200c. Mix the flours, baking powder, bicarb, salt,mustard powder and cheese in a large bowl mix well. In a large measuring jug, beat together the remaining ingredients. Pour into the dry ingredients, mixing lightly with a fork, remembering that good muffins are made from lumpy batter. Pour into muffintinsand cook for 20 minutes, then quickly take them out of the ovenand 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. Eat them while they arestill warmbut not hot.
flour, flour, baking powder, bicarbonate of soda, salt, english mustard powder, cheddar cheese, vegetable oil, greek yogurt, milk, egg, worcestershire sauce, cheddar cheese, worcestershire sauce
Taken from www.food.com/recipe/welsh-rarebit-muffins-423179 (may not work)