BRAD’S BRUNCH MUFFINS
600 g (2 cups) of sour cream
¾ cup canola oil
250 g jar chutney
2 cups (300 g) self-raising flour sifted
1 tsp baking powder, sifted
400 g can of corn
4 rashers bacon, finely chopped
1 cup grated cheese
1/3 cup dill, finely chopped (plus a little extra for garnish)
1/3 cup parsley, finely chopped (plus a little extra for garnish)
Salt and pepper
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!