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Preheat oven to 200°C. Lightly brush 12 (80ml/⅓ cup) non-stick muffin pans with the melted butter to grease.
Kids' task: Line a plate with paper towel. Place the capsicum on the lined plate to drain off any excess oil. Use children's scissors to cut the capsicum roughly into small pieces.
Kids' task: Sift the flour into a large bowl. Add the capsicum, corn, cheddar and chives. Stir well to combine, and make a well in the centre. Use a fork to whisk the milk, egg and butter together in a large jug to combine. Add to the flour mixture and use a large wooden spoon to mix in until just combined (don't overmix).
Kids' task (with adult assistance): Spoon the mixture evenly into the greased pans. Sprinkle with the cornmeal and bake in preheated oven for 20-25 minutes or until a skewer inserted into the centre of the muffins comes out clean. Set aside in the pans for 5 minutes to cool slightly before turning onto a wire rack. Serve warm or at room temperature.