Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6. Brush a muffin tin with oil.
In a bowl, add 250 g Self-raising flour, 1 pinch Sea salt, 1 teaspoon Baking powder, 100 g Frozen sweetcorn, 50 g Frozen peas, 1 Courgette (zucchini) (grated), 1 Carrot (grated) and 175 g Cheddar cheese. Mix well to combine.
In a separate bowl, mix together 250 ml Milk, 2 Eggs and 100 ml Sunflower oil.
Pour the wet mixture into the dry mixture and gently fold everything together.
Divide the mixture equally into the oiled muffin tin. This recipe makes 18 muffins, so you may need two tins or cook in batches.
Put into the oven and cook for 20-25 minutes. Carefully remove from the tin and cool on a wire rack.
Notes
Make sure to squeeze all the excess liquid out of the carrots and courgette, otherwise the muffin mixture will be too wet. Don't throw that juice away though - it has loads of goodness in it and can be added to smoothies.
If you are making these for little kids, then leave the salt out. Also be mindful of the cheese you are using, as some can be high in salt.
Don't over-mix the batter, as this will cause the muffins to be dense. You want to fold it until the flour is just mixed in.
Make sure to grease your muffin pan really well. We have tried this with muffin cases before, but they were hard to get out. The best results we have had is with a really well oiled muffin tin.
Keep an eye on the muffins, as every oven cooks differently. They will take between 20 and 25 minutes. You don't want dry muffins.
Leave the muffins to cool in the pan for 5 minutes before transferring to a wire rack.