Welsh rarebit muffins

Welsh rarebit muffins

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(43 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, questions and tips

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12th Apr, 2013
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
29th Mar, 2013
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
17th Mar, 2013
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!
27th Feb, 2013
try adding some tomato and red pepper chutney,delicious
22nd Feb, 2013
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
16th Feb, 2013
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
22nd Jan, 2013
made these in an exam for the 1st time - WENT V well and were vv tasty!!
10th Jan, 2013
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
23rd Dec, 2012
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!
31st Oct, 2012
Great recipe!! So simple yet such a great result! Defiantly recommend!


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