These Welsh rarebit muffins have the oozing cheese and spices of the traditional version minus the bread. Instead of the usual toasted bread, this reinterpretation of Welsh rarebit comprises of a gluten-free coconut flour muffin batter.
Preheat your oven to 350° F and line a muffin tin with parchment cases or silicone liners.
In a bowl whisk together coconut flour, tapioca starch, baking powder, baking soda and salt with mustard powder and chili powder.
In another bowl whisk together eggs, melted butter, milk and Worcestershire sauce until smooth and combined.
Add the flour mix to the wet mixture and stir until all lumps are gone.
Stir in cheddar cubes; leaving a few to put on top of each muffin. Divide batter into 12 muffin cavities. Bake for 15 - 18 minutes until a toothpick inserted in the center comes out clean.
Allow muffins to cool in pan for 10 minutes, then transfer to a wire rack to cool completely. Store covered.
Notes
Optional: Stir ⅛ - ¼ cup crispy bacon bits into the batter.
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