Ingredients
2 cups of sour cream
4 eggs
3/4 cup of canola oil
250gm jar of chutney
1 tsp baking powder
400gm can of corn
4 rashes of bacon chopped
1 cup of grated cheese
1/3 cup of dill chopped
1/3 cup of parsley chopped
salt and pepper to taste
Preparation
Preheat oven to 180°C. Line your muffin trays with muffin wraps and set them aside.
Grab a large mixing bowl and throw in all the wet ingredients and mix well. Now add the corn, bacon, cheese, dill and parsley and give it another mix. Fold through the sifted dry ingredients until it’s well combined.
Spoon the mixture into the muffin trays so they are ¾ full. Sprinkle over a little extra grated cheese, dill and parsley and bake for 30-35 minutes or until they are nice and golden and your skewer comes out clean. Serve warm or cold!
