2 tsp worcestershire sauce (I use a vegetarian brand, see below)
Method
Preheat oven to 400F/200C, and line a muffin tray with cases
In a large bowl, mix the flour, baking powder, salt and half a cup of cheddar, set aside
In a small bowl, whisk together the egg, milk, and cooled butter until well combined. Add the wet ingredients to the dry, and stir until *just* combined (overmixing makes for tough muffins- no good!)
Divide the mixture equally between the 12 cases, and top with the remaining cheese
Bake for about 15 minutes until the cheese is bubbling and golden, and the muffins are baked through. Remove from the oven, and when the muffins are still in the tray, poke a hole in each muffin with a fork. Drizzle each muffin with just a little worcestershire sauce, and then remove the muffins to cool on a wire rack
Recipe by Emma's Little Kitchen at https://www.emmaslittlekitchen.com/welsh-rarebit-muffins/