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Oven to 180 C and line a 12 hole muffin tin with papers. Set aside.
The flour, baking powder, salt and pepper into a large bowl. Whisk to combine creating a well in the centre.
The butter, milk and eggs into the well of the flour and whisk until just combined.
Through the zucchini, carrot, corn and cheese. If your batter looks a little dry (depending on the brand – wholemeal flours can vary slightly and require a tad more liquid) simply add a splash of milk.
Divide the mixture between the prepared tray.
For 15-18 minutes or until golden and when a skewer inserted removes cleanly. Allow the muffins to cool for 5-10 minutes before placing on a wire rack to cool completely. Enjoy x