For those not in the know, Welsh rarebit is a tasty dish of a melted cheese sauce (usually cheddar and mustard) poured over toast and devoured with gusto. In LOTRO rarebit muffins are made with black barley flour, goat cheese, milk and an egg. All fabulous starting points as usual but this time I decided to use some extreme guidance from Nigella Lawson. Her recipe is simply delicious, I lightened it up, changed a few things around and it still came out delish…my husband, the Surly Dwarf, ate about 6 of them. I call that a win! Want to make some too and not feel the guilt? Let’s go!
- 275g flour (I used the nutrigrain flour, hurray whole grains!)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 tsp mustard powder
- 100g rathtrevor cheese (this is a great local cheese made by Little Qualicum Cheeseworks, if you can get it go for it! If not a nice sharp cheddar is good too)
- 1/4 cup melted light cooking margarine
- 150g 0% fat greek yogurt (use the kind with no gelatin)
- 1 egg
- 2 tbl worcestershire sauce (keep the bottle on hand for sprinkling)
- 1/2 cup milk (I use unsweetened almond milk)
- Sift together the flour, baking powder, baking soda, salt and mustard powder. I don’t always sift but for these I always do. They work out best this way, totally worth the effort. Here I will prove it, I actually sifted.See? Told ya.
- Add the cheese, reserving a couple tbl worth for topping later. Toss to coat the cheese.
- In a measuring cup combine the remaining ingredients.
- Add the yogurt mixture to the flour, stir until moistened. Don’t over stir, the lumps help make this airy when you bake it instead of dense.
- Scoop into a greased 12 muffin tin. Bake at 400F for 20 minutes.
- Remove from oven top with remaining cheese and a sprinkle of worcestershire sauce. Back in the oven for 5 minutes.
- Serve while warm but not piping hot. Cheese burns are lethal.
Makes 12 servings. Each serving contains 142 calories, 5.3g fat, 17g carbs, 2.3g fibre, and 7.2g protein. Pretty great for a super tasty savoury muffin. I paired this with a salad topped with my garlic dressing for dinner. Good times. Enjoy!