1. Sift the flour into a bowl. Add vegetables and cheese. Combine milk, oil, eggs and creamed corn. Add to flour and mix well.
2. Spoon between a tray of 12 greased 1/3-cup muffin cups and bake at 210C for 20 minutes. Cool before storing.
Can be stored for 3 days refrigerated in an airtight container or frozen for up to 4 weeks. Enjoy!