Cheshire Rarebit Breakfast Muffins

This hearty rarebit muffins recipe has been created especially for Creamline by The Cheshire Cookery School.   We love this gourmet take on breakfast on the run – and the muffins are packed with energy-giving protein.  



  • 115g self-raising flour
  • 25g plain flour
  • ½ tsp baking powder
  • ¼ level tsp bicarbonate of soda
  • Pinch salt
  • ¼ level tsp mustard powder
  • 50g strong cheese, half grated, half cubed
  • 6 tablespoons vegetable oil
  • 75g Greek yogurt
  • 60 ml milk
  • 1/2 egg
  • ½ tbsp Worcestershire sauce


  1. Heat oven to 200C/fan 180C/gas 6.
  2. Place muffin cases into muffin tins.
  3. In a large bowl mix all the ‘dry’ ingredients together (self-raising and plain flour, baking powder, bicarbonate of soda, salt and mustard powder).
  4. In a separate bowl, stir together the cheese, oil, yogurt, milk, egg and Worcestershire sauce, creating a ‘wet’ mixture.
  5. Next fold the ‘wet’ mixture into the ‘dry’ mixture with a metal spoon until well combined.
  6. Divide between the muffin cases in the muffin tin.
  7. Place in the oven for 20-25 mins until golden.
  8. Remove and cool slightly on a rack.

This is a great ‘breakfast on the go’ recipe which goes down well with children and adults alike!