I wanted to make a savoury muffin, instead of the sweet ones I am going to do tomorrow. I looked around to see what I could find, and came across this recipe for Welsh Rarebit Muffins, on BBC Food . For those who are not familiar with Welsh Rarebit it is more commonly known as cheese on toast. So to find a muffin variant is interesting, to say the least.
As with most muffin recipes, this is quite easy to follow. Just two bowls, one for dry and wet for wet ingredients. Then mix the two together and divide into the muffin cases.
Nothing can really be much easier than that. But the taste of the resulting muffins, with the cheesy flavour, enhanced with mustard and Worcester sauce is very good indeed. They also look very nice, I think.
These muffins can easily be eaten at breakfast, or for a snack during the day. I enjoyed eating one, which is quite surprising as I don’t like cooked cheese at all. But in a cooled muffin, as with a cheese scone, I can manage very well, thankyou!
Bearing in mind the fat content of the cheese I decided to use a zero fat Greek Yoghurt, and it worked very well indeed. I would also suggest using a very strong flavoured cheese to ensure that the flavour seeps into the muffin.
- 225g self-raising flour
- 50g plain flour
- 1 tsp baking powder
- ½ level tsp bicarbonate of soda
- ¼ tsp salt
- ½ level tsp mustard powder
- 100g strong cheese, half grated, half cubed
- 6 tbsp vegetable oil
- 150g Greek yogurt(I used a zero fat version)
- 125ml milk
- 1 egg
- 1 tbsp Worcestershire sauce
- Heat oven to 200C/fan 180C/gas 6.
- Mix together the self-raising and plain flour, baking powder, bicarbonate of soda, salt and mustard powder in a bowl.
- In a separate bowl, mix the cheese, oil, yogurt, milk, egg and Worcestershire sauce.
- Combine all the ingredients and divide between the muffin cases in the muffin tin.
- Place in the oven for 20-25 mins until golden. Remove and cool slightly on a rack.