Preheat your oven to 350℉. Line a 12 slot muffin tray with liner or spray the tray.
In a large bowl combine the broccoli, carrot, corn, cheese, milk, sour cream, oil and eggs. Next add in the flour, baking powder, salt and Italian herb blend. Mix until just incorporated - dough will be thick! Scoop out to fill each muffin slot and press down slightly. Bake for 20-23 minutes or until toothpick comes out clean. Allow to set in the tray for 5 minutes and then transfer to a wire rack.
