Muffin Monday: Welsh Rarebit Muffins
I love muffins: Muffins fit in your hand, kids love them, mothers more than ever, because they are finished in a few bites. Elena from Experiments started the event Muffin Monday and I participate with my sons' choice:Welsh Rarebit Muffins
Welsh rarebit is a traditional Welsh snack dish, also known as toasted cheese. This muffin modification is good for kids as the batter doesn't need to be perfectly smooth. They're yummy warm. They also keep well for a few days so are great for lunchboxes.
| -========= | REZKONV-Recipe - RezkonvSuite v1.4 |
| Title: | Welsh rarebit muffins |
| Categories: | Muffin, Savory |
| Yield: | 12 Servings |
Ingredients
| 225 | grams | Self-raising flour * | |
| 50 | grams | Plain flour | |
| 1 | teasp. | Baking powder | |
| 1/2 | Level tsp bicarbonate of soda | ||
| 1/4 | teasp. | Salt | |
| 1/2 | Level tsp mustard powder | ||
| 100 | grams | Strong cheese, half grated, half cubed | |
| 6 | tablesp. | Vegetable oil | |
| 150 | grams | Greek yogurt | |
| 125 | ml | Milk | |
| 1 | Egg, size M | ||
| 1 | tablesp. | Worcestershire sauce | |
| H | EQUIPMENT | ||
| Weighing scales | |||
| Measuring jug | |||
| Fork | |||
| 2 | Mixing bowls | ||
| 12 | Paper muffin cases | ||
| Muffin tin | |||
| Cheese grater | |||
| Sharp knife | |||
| Tablespoon | |||
| Cooling rack | |||
Source
| BBC Good Food Magazine, March 2007, p.42 | ||
| Edited *RK* 02/22/2007 by Ulrike Westphal | ||
Directions
1. Heat oven to 200 °C/fan 180°C/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.
:PER SERVING 189 kcalories, protein 6g, carbohydrate 19g, fat 11 g, saturated fat 4g, fibre 1 g, sugar 1 g, salt 0.79g
:· PREP 15 mins
:· COOK 25 mins
:· EASY
* 2 tsp baking powder + 3/4 tsp salt + flour to 225 g
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