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Welsh Rarebit Muffins


By What I Baked This Weekend (Visit website)





These savoury muffins are from one of my favourite Nigella books, Nigella Eats. I wanted to make something for breakfast this morning and I love Welsh Rarebit. Apparently Welsh Rarebit, or Rabbit as it was originally known, goes back to 1725. It is thought that Welsh Rabbit was an ironic term used when the Welsh were notoriously poor: only better-off people could afford butcher's meat, and while in England rabbit was the poor man's meat, in Wales it was cheese. Apparently there was an English Rabbit, an Irish and a Scotch Rabbit - I'm not sure what they were but I'm going to try and find out.

These muffins contain the cheese and Worcestershire sauce of the original recipe but not the ale. We ate them with some really crispy bacon - delicious. I think a few pieces of chopped up bacon might be quite a nice addition to the top in hindsight.

The Recipe

225g self-raising flour
50g rye flour
1 tspn baking powder
1/2 tspn bicarb. of soda
1 tspn salt
1 tspn Coleman's mustard powder
125g mature cheddar, grated (plus extra for sprinkling on top of muffins)
6 tbspns rapeseed oil
150g Greek yoghurt
125ml milk
1 egg
2 tbspns Worcestershire sauce

1. Preheat oven to 200c/gas mark 6. Line a 12-bun muffin try with cases or better still use a silicone muffin pan.
2. Mix all the ingredients up to and including the cheddar together in a large bowl.
3. Beat the remaining ingredients together in a measuring jug and add to the bowl. Mix together lightly. Nigella says that the lightest muffins come from a lumpy batter.
4. Put into the muffin tins and cook for 20 mins. Remove from oven and sprinkle over a little grated cheese and a few drops of Worcestershire sauce. Bake for another 5-10 mins.



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