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.
Add the flour mix to the wet mixture and stir until all lumps are gone.
Optional: Stir 1/8 - 1/4 cup crispy bacon bits into the batter.