Step-by-Step Preparation
1. Preheat and prepare the pan
Preheat the oven to 190°C (375°F). Generously grease a 12-cup muffin tin (including the sides) with baking spray. Use your fingers to evenly distribute the spray: this is essential to prevent the muffins from sticking!
2. Mix the vegetables
In a large bowl, combine the grated carrots, bell pepper, spring onions, peas, and corn. Mix until smooth. Divide the mixture between the muffin tins, filling them two-thirds full (about 3 tablespoons per muffin).
3. Prepare the egg mixture
In a measuring cup (for easy pouring), lightly beat the eggs with a fork. Season with salt and pepper. Pour the mixture over the vegetables in each cavity, leaving room for the cheese (2 to 3 tablespoons of egg per muffin).
4. Add cheese and bake.
Sprinkle each muffin with a tablespoon of grated cheese. Bake for 18 to 20 minutes, until golden brown and firm to the touch. Note: The muffins will rise during baking but will fall as they cool.
5. Let cool and remove from the pan.
Let the muffins cool in the pan on a wire rack for 10 minutes. To easily remove them, run a small knife around the edges, then remove them with a spoon. Enjoy!
