Cheesy Muffins

I collect flours (not flowers... flours). If I see a new type of flour in the market I buy it no matter if I have a use for it (yet), or not. I go to the health food store to buy obscure flours like Amaranth and Teff, then spend the rest of my life finding recipes to use them in. My kitchen pantry cupboards are groaning with sacks of all different types of flour from Arrowroot to Rye. They are strewn high and low, some open and half-used, others still in their pristine, unopened packaging. I should really get a system going so I can find the flour I'm looking for when I'm looking for it. Perhaps I should alphabetise them - but then again, I have a life.

Cheesy Muffins
from Nigella Lawson's Nigella Bites
Makes 12

225g cups self-raising flour
50g cup rye flour
1 teaspoon baking powder
1/2 teaspoon bi-carb
1 teaspoon salt
1 teaspoon mustard powder
125g Manchego Cheese
6 tablespoons vegetable oil
150g cup plain whole-milk yoghurt
125ml cup whole milk
1 egg
2 tablespoons Worcestershire Sauce

For the Topping:

25g  grated Manchego Cheese
Worcestershire sauce

Special equipment: 12-cup muffin pan  lined with 12 paper baking cups

Preheat the oven to 200 degrees C.

Mix the flours, baking powder, bi-carb, salt, mustard powder and cheese in a large bowl with a fork. In a large measuring cup, beat together the remaining ingredients. Pour into dry ingredients, mixing lightly with your fork, remember that good muffins are made from lumpy batter.

Pour into muffin cups and cook for 20 minutes, then quickly take them out of the oven and put a little cheese and sprinkling of Worcestershire sauce on each one. Put them back in the oven for another 5 minutes, and then put the muffins on a baking sheet to cool. Eat them while they are still warm but not hot.