Time: 35 min.
Complexity: easily
Quantity: 12 muffins

Welsh Rabbit Muffins - detailed recipe.

Ingredients:

For muffins:

• 1.5 tbsp. self-raising flour (flour mixed with soda and cream of tartar)
• 1/3 cup rye flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon of salt
• 1 teaspoon mustard powder
• 1/2 heaping cup grated sharp cheddar cheese
• 6 tablespoons of vegetable oil
• 1/2 cup plus 2 tablespoons natural whole milk yogurt
• 1/2 cup whole milk
• 1 egg
• 2 tablespoons Worcestershire sauce
• Additional equipment: 12-cup muffin pan and 12 paper cups

For sprinkling:

• 2 tablespoons grated sharp cheddar cheese
• Worcestershire sauce for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

rye flour, cheddar cheese, Worcestershire sauce, mustard powder, eggs, milk

We recommend

Preparation:

Step 1
• Preheat oven to 205°C.
  
  In a large bowl, combine both types of flour, baking powder, baking soda, salt, mustard powder, and cheese with a fork. Whisk the remaining ingredients in a large measuring cup. Pour this mixture into the dry ingredients, stirring lightly with a fork. Remember, good muffins are made with a lumpy batter.
Step 2
• Divide the batter among the muffin cups and bake for 20 minutes. Then quickly remove them from the oven, sprinkle each muffin with a little cheese and drizzle with Worcestershire sauce. Return the muffin cups to the oven for another 5 minutes, then place the muffins on a baking sheet and let cool. Enjoy them warm, but not hot.

Votes: 11