Welsh rarebit muffins

Welsh rarebit muffins

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(61 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


  • 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…

  • 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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skerries's picture
24th Apr, 2020
After reading comments about them being bland I put 1 tsp mustard powder in doubled the cheddar added a small sauted onion and 1tsp whole grain mustard I still thought them bland but my OH really liked them
17th Aug, 2019
Natural yoghurt instead of Greek, rise really well. Agree a bit bland- I add dried mixed herbs. Great to freeze then take into work=defrosted by lunchtime
5th May, 2019
We use extra cheese and wholegrain mustard, with extra milk as the mixture is a bit dry. They are very popular in our house!
6th Feb, 2019
These were okay when straight out of the oven but there are better muffin recipes on here probably won't make again. I added pancetta chunks lightly sautéed and did some in muffin cases and some in a mini muffin tin without cases.
18th Feb, 2016
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!
27th Oct, 2015
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
25th Feb, 2015
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!
4th Feb, 2015
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.
6th Sep, 2014
I added grated courgette and they were lovely! Also added a few chopped anchovies. They freeze well. I find them best when warmed up
5th Feb, 2014
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.


26th Oct, 2015
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?
lulu_grimes's picture
9th Jan, 2020
HI, Yes you would cook the bacon first, 2-3 rashers should be plenty (2 if they are big). Fry it, melting off as much fat as possible and then snip it into small pieces.
8th Jan, 2020
I’d definitely cook it then chop finely before adding. More as a flavour.
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