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).
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