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Preheat the oven to 180˚C fan-forced. Generously grease a 12-hole muffin tray with butter.
Use a sharp knife to remove the tough stem of the silverbeet leaves and trim the stalks. Cut each de-stemmed leaf into six large pieces. Line the muffin cups with silverbeet leaf pieces, then finely chop the silverbeet stem and set aside.
Sift the plain flour, baking powder, smoked paprika and salt into a large bowl, then stir through the grated cheese.
In a second bowl, combine the reserved silverbeet stem, spring onion, parsley, carrot, corn kernels, milk, oil and eggs. Mix well to combine, ensuring the eggs are fully mixed in.
Transfer the vegetable mixture to the dry ingredients and fold together until just combined – do not over mix. Divide the batter evenly between the silverbeet lined muffin cups, then top with crumbled feta cheese and bake for 18-20 minutes, or until golden and cooked through.
Remove from the oven and allow to stand for a few minutes before transferring to a wire rack to cool. Serve.