Welsh rarebit muffins

Welsh rarebit muffins

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(42 ratings)

Prep: 15 mins Cook: 25 mins

Easy

12
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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Ingredients

  • 225g self-raising flour
  • 50g plain flour
  • 1 tsp 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, or baking soda, is an alkali which is used to raise soda breads and full-…

  • ¼ tsp salt
  • ½ level tsp mustard powder

    Mustard

    muss-tard

    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

    Milk

    mill-k

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

  • 1 egg

    Egg

    egg

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

  • 1 tbsp Worcestershire sauce

Method

  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)

caryntay's picture
3.75

Doubled the cheese, doubled the salt, and topped with crumbled ricotta cheese. Also added 2 tbsp more milk and used whole grain mustard instead of mustard powder. Turned out pretty yummy! Had to stop myself from demolishing all of them at once!

kgsmum's picture
3.75

I made these an hour ago and for a first attempt they're not bad. I used extra strong cheese, whole grain mustard and 1 1/2 tbsp Worcestershire sauce. They could do with more mustard. I also added an extra 2 tbsp milk as mixture was a little dry. Will definitely try again

fran000's picture
0

Made this today. It may be me and my taste buds but these were horrible. Wanted to try a savoury muffin but not for me!

mandnlee's picture
5

Just made these today, doubled the quantity and they made 6 large muffins,12 fairy cake size and 30 mini canapé size ready for Friday rugby! Didn't have bicarbonate, but was fine without. Slight trouble taking them out of the paper cases when they were warm, but will take the paper off before I reheat them. My 15 yr old son said I need to make these more often. Oh and I only had natural yoghurt not Greek and didn't notice any difference. Thanks good food.

anniejackson's picture

I added grated courgette and they were lovely! Also added a few chopped anchovies. They freeze well. I find them best when warmed up

natalias's picture

Made these exactly as the recipe stated, but used an extra 2 tablespoons of worcester sauce. The mixture was quite dry, so added a splash of milk. I wouldn't say these were anything like Welsh Rarebit. They do taste quite bland - even with the extra worcester sauce, but they are lovely and moist. My 6yo son loved them though. I would make them again, but experiment with adding onion, blue cheese, courgettes, etc.

mariabryce's picture

I've just finished making these with my daughters. It's a good basic recipe to play around with. We used wholemeal flour in lieu of plain flour, added 100g of grated strong cheddar as well as adding an extra 59g of cubed cheddar, used about 2 tbsp of Worcestershire sauce, added a tsp of english mustard to the wet ingredients in lieu of mustard powder and also added 1 grated courgette and a handful of sliced black olives. Mine took about 10 mins extra to cook through properly but this could be down to extra ingredients or just different oven etc. these smelt amazing while cooking and were a little awkward to get out of their paper cases but that doesn't affect the taste which is the main thing.

coruscating17's picture

Just made these with my 1 year old (he mixed a few ingredients)...super easy and really tasty! Will definitely try varying the ingredients. I split half the mixture between cupcake cases and half in a silicon muffin tin...both are great :)

pirategirlsmom's picture

Has anyone tried freezing these?

alexandracwhite's picture

Yes I've frozen them in a plastic bag and defrosted as and when I need them, and they're totally fine - which is handy as they don't keep for very long otherwise. They are delicious.

nhussain's picture

I made these with grated courgette, chopped feta, olives and a bit of chilli powder. I also used sour cream as I had no Greek yoghurt and less oil. They were fab, really moist and tasty. I want to try them again with blue cheese and bacon.

kathryndonna's picture
4

I agree with others that this is a great basic recipe to change around depending on what you fancy and what's in the cupboard. I've tried it using smoked cheese but prefer them with a strong cheddar, with or without a sprinking of parmesan on top. Crispy bacon is a lovely addition too. I have also found the mix needs a little more milk but that maybe because I reduced the oil slightly. Works just as well with low fat natural yoghurt.

suejenkins's picture
5

I admit to adding more cheese on the top before baking and I put finely diced shallot in the mix. It worked really well and the muffins were very tasty hot or cold. A great way to stave of mid morning hunger pangs!

penelope76's picture

try adding some tomato and red pepper chutney,delicious

suemumd's picture
3

found the mixture the right consistency. I used a mature cheddar, but would still use stronger for more flavour. I might try with a little parmesan added. definitely needs more mustard and Worcester Sauce, or like some suggest something with a little more kick. Having said all that, they were still successful and enjoyed by the family, but all commented - needs more flavour

beckyboo444's picture

Easy to make but was disappointed with the result, I added more cheese but still not enough. Wouldn't bother to make again!

beatletx2011's picture
5

made these in an exam for the 1st time - WENT V well and were vv tasty!!

layla1712's picture
4

I am a total baking novice and these turned out really well. I used extra mature cheddar but would use a lot more next time. They did stick a bit but still very tasty. I'm well impressed

bealer's picture
4

I added a little bit more milk at the end as mix is very dry, also next time i would add alot more cheese,mustard and worcester sauce as they are quite bland!

melanie_t9's picture

Great recipe!! So simple yet such a great result! Defiantly recommend!

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Questions (1)

kgsmum's picture
3.75

I'm sorry if this seems like a silly question but quite new to this baking malarky. If you used bacon in this recipe would you cook it before adding it to the mix and how much would you use?

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