Welsh rarebit muffins

Welsh rarebit muffins

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(42 ratings)

Prep: 15 mins Cook: 25 mins


Get the kids to help make these yummy muffins, perfect for lunchboxes

Nutrition and extra info

Nutrition: per serving

  • kcal189
  • fat11g
  • saturates4g
  • carbs19g
  • sugars1g
  • fibre1g
  • protein6g
  • salt0.79g
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  • 225g self-raising flour
  • 50g plain flour
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • ½ level tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • ¼ tsp salt
  • ½ level tsp mustard powder



    A condiment made by mixing the ground seeds of the mustard plant with a combination of…

  • 100g strong cheese, half grated, half cubed
  • 6 tbsp vegetable oil
  • 150g Greek yogurt
  • 125ml milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 1 egg



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1 tbsp Worcestershire sauce


  1. Heat oven to 200C/fan 180C/gas 6.

  2. Mix together the self-raising and plain flour, baking powder, bicarbonate of soda, salt and mustard powder in a bowl.

  3. In a separate bowl, mix the cheese, oil, yogurt, milk, egg and Worcestershire sauce.

  4. Combine all the ingredients and divide between the muffin cases in the muffin tin.

  5. Place in the oven for 20-25 mins until golden. Remove and cool slightly on a rack.

  6. What you need: Ask the kids to help get everything ready, weighing scales, measuring jug, fork, 2 mixing bowls, 12 paper muffin cases, muffin tin, cheese grater, sharp knife, tablespoon, cooling rack.

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Comments (55)

stooch's picture

These are quite nice but not cheesy enough all round. Lovely when you get. Bit where the cheese has Izard out and gone crispy! I had to use plain yog as no Greek in the fridge. I would increase the cheese and the Worcester sauce and try it with buttermilk instead of ordinary milk and lesss yog.

lindsayfish77's picture

Have just made these, they are really yummy and very moreish, (saying as I finish off my second helping ;-) I think I actually prefer these to cheese scones! Great for my sons packed lunch and think they will work well with homemade soup

hasselk's picture

Needed a stronger cheese, a bit more mustard, a bit more fluid (milk or oil), and I'd add some kind of topping. And perhaps some cubed ham pieces, or bacon, just jazz it up a bit. But it's a very decent recipe to begin with.

carolwilson's picture

Loved these think I'll try a grated carrot in the mixture next time. Very easy to make.

asherb's picture

I decided to add some extra vege to make them healthier for my son.
I added 2 grated carrots, half a Finely chopped onion and some extra milk. Love them! YUM. Super quick and easy to make.

reoryn's picture

Not found a single person yet who doesn't like these muffins... even better with a few chopped up rashers of bacon in them!

annnaomi's picture

I made a recipe quite similar to this a couple of weeks back, it called for 2 eggs (presumably this would loosen up the dry mix) half a tsp sweet paprica, and a small amount of snipped chives. They turned out a treat and the green specks made them look good.

choccow56's picture

Put some parmesan cheese in the mixture, plus sprinkled some finely grated parmesan on top and added black pepper and extra worcester sauce too. They were tasty and will make again, good to put into a lunch box.

louisa22's picture

Not cheesy enough for my liking. Prefer cheese scones.

vikingpurplepenguin's picture

Made a few mistakes with this: didn't have muffin cases/tin so tried in small cake cases. Overfilled the cases and they didn't really rise, and had burnt bottoms. The less burnt ones were quite nice, so I'll try again with a muffin tin/cases. They feel a little oily but not sure if that'd be so if I'd cooked them properly. My mix was not dry as some people have stated.

enright78's picture

These really rose up high, looked very impressive! Next time I will use a mix of Parmesan and cheddar, the cheese taste wasn't very strong with cheddar alone, though the chunks were nice.

smurfy75's picture

Delicious! I used 3 tablespoons of Worcester sauce tho, otherwise you can't taste it

dillyfrost's picture

these are lovely with a bowl of soup or just a snack, will definatly make again

embusjm04's picture

Made these to celebrate St Davids day at work - loved by all. Its surprising how many people prefer savory things to sweet so these were perfect .

heston's picture

Really enjoyed making these and they looked exactly like the photo. Once my daughters got over the fact that these muffins were savoury and not sweet, they gobbled them up as their after school snack. Having read all the comments, I added some bacon to the mixture and some parmesan cheese. Next time I'll add more bacon and use extra mature cheddar as well as the parmesan.

soussweet's picture

These were delicious. I needed to add extra milk to the batter and they did stick to the cases to some extent but on the whole turned out great.

lynnicoggin's picture

Made these for Sunday brunch- were really flat and gooey texture and were way too oily. Even the birds didn't eat them !!! Will try Delia recipe next time as they never fail

jackandmopsy's picture

Exceedingly nice muffins! Very easy. I was a bit slap dash with the ingredients - used the rest of a large pot of greek yoghurt (c. 400 ml liquid) and half cheddar, half parmesan - both grated. Used a 12 hole silicon muffin tin and they turned out easily - must be the oil in the recipe. Definitely a recipe to use again - perhaps with grated courgette, onion, tomatoes - whatever I have in the fridge that needs using up!

angiechong's picture

I made these for my daughter's birthday party but unfortunately none of the kids liked them! I thought they were quite tasty although I should have used stronger cheese and they tend to stick to their paper cases. I used extra milk as well as per others' suggestions.

jc007d0643's picture

I have made these muffins several times now they certainly need a very strong cheese, I also increased the worcester sauce to add more flavour but the best I have done so far is to add a tablespoon of chipotle chillie sauce to the mix,wow what a flavour adds another star to my rating


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