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Preheat the oven to Gas Mark 4, 350 degrees F (180 degrees C).
Whisk together the egg, milk, oil, and cheese in a bowl until combined.
Add in the chopped/grated vegetables and mix until incorporated.
Add in the dry ingredients (flour, baking powder, salt, and pepper) and mix just until they are incorporated into the batter. Do not over mix.
Scoop out tablespoon-sized portions into a mini muffin pan. I was able to make 24 mini muffins.
Bake the muffins at 350 degrees F for 15 minutes (or until a toothpick comes out clean). Let them cool in the pan for 5 minutes and transfer the muffins to a wire rack to finish cooling. Let the muffins cool completely before serving.