Vegan Welsh Rarebit Muffins

Preheat the oven to 160°C fan (180°C conventional / 350°F / gas mark 4) and line a deep muffin tray with 10 muffin cases.
In a large bowl stir together the dry ingredients - flour, baking powder, salt and nutritional yeast.
275 g self raising flour, 1 tsp baking powder, 1/4 tsp salt, 2 tbsp nutritional yeast
In a separate bowl or large jug whisk together the milk, oil, yoghurt, Worcestershire sauce, mustard and garlic. Pour this mixture into the bowl of dry ingredients and whisk together briefly until combined (don’t over mix).
220 ml dairy free milk, 70 g coconut oil, 80 g dairy free plain yoghurt, 2 tbsp vegan Worcestershire sauce, 2 level tsp wholegrain mustard, 1 tsp garlic
Add 150g grated cheese and the sliced spring onion and stir briefly until mixed in (again, don’t over mix).
150 g strong vegan cheese, 1 spring onion
Divide the mixture between the muffin cases, filling them almost to the top.
Sprinkle the remaining 50g grated vegan cheese over the top of the muffins.
50 g strong vegan cheese
Bake for 30-35 minutes until lightly golden on top and a skewer inserted into the centre of the muffins comes out clean without muffin batter on it.
You can eat these warm (they'll be soft and squishy with melted vegan cheese running through them) or cool them completely to firm them up for a lunchbox snack.