Welsh Rarebit Muffins© (makes 12)


  • 2.8oz-80g plain flour (sifted)
  • 9.1oz-260g self-raising flour (sifted)
  • 1 teaspoon baking powder
  • Pinch of salt & white pepper
  • 2 medium eggs (free-range)
  • 6fl oz-180ml semi-skimmed milk
  • 8 tablespoons vegetable oil
  • ½ teaspoon bicarbonate of soda
  • 3.5oz-100g mature cheddar cheese (grated)
  • 1.7oz-50g Lancashire cheese (crumbled)
  • 1 teaspoon English mustard powder
  • 2 tablespoons Worcestershire sauce
  • 3.5oz-100g mayonnaise
  • Sprinkle of grated cheddar cheese


  1. Pre-heat oven to 374˚f/190˚c conventional oven or 338˚f /170˚c fan assisted oven. Grease a 12-hole loose bottom muffin tin (or use paper cases) and set to one side
  2. In a large mixing bowl, combine the flours, baking powder, mustard powder, bicarbonate of soda, cheeses, salt and pepper using a wooden spoon until it is well incorporated. Set to one side
  3. In a separate large mixing bowl, using an electric hand whisk, combine the eggs, milk, vegetable oil, mayonnaise and Worcestershire sauce. Once thoroughly mixed, pour the wet mix into the flour mix and combine together using a wooden spoon until completely combined
  4. Equally spoon into the 12 holes of the prepared tin, sprinkle some cheddar cheese on top of each one and pop into the oven for 25 minutes until the tops are starting to brown (but not too much!!)
  5. Remove from the oven and allow to cool in the tin for 10 minutes before removing
  6. Serve warm or cold

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