Preheat your oven to 180°C (fan-assisted). While it’s heating, grease a 12-hole muffin tin generously with olive oil. You’ll know the tin is ready when the oil glistens and the metal feels warm to the touch.

Prepare the vegetables. Grate the courgette and carrot, then squeeze out as much liquid as you can — you’ll see the green-tinted water run off, which is exactly what you want. Finely dice the red pepper until the pieces are no bigger than a pea; this ensures they cook evenly and don’t release too much moisture.

Whisk the egg base. Crack the eggs into a large mixing bowl and add the milk. Whisk vigorously for about 30 seconds until the mixture is frothy and a pale yellow colour, with no streaks of egg white remaining. The froth will help the muffins rise slightly during baking.

Add the seasonings and veg. Stir in the dried oregano, smoked paprika, salt, and pepper. Then fold in the grated courgette, carrot, diced pepper, sweetcorn, and half the grated cheddar. The mixture should look thick and chunky, with every piece of veg coated in the egg.

Fill the muffin tin. Using a ladle or a large spoon, divide the mixture evenly among the 12 holes. Each hole should be about three-quarters full — the muffins will puff up a little but won’t overflow. Sprinkle the remaining cheddar cheese over the top of each muffin.

Bake until golden and set. Place the tin in the preheated oven and bake for 18-20 minutes. You’ll know they’re ready when the tops are a deep golden brown, the edges have pulled away slightly from the tin, and a skewer inserted into the centre comes out clean. The kitchen will smell wonderfully of toasty cheese and herbs.

Rest before serving. Remove the tin from the oven and let it sit on a wire rack for 5 minutes. This resting time allows the muffins to firm up, making them easier to remove without breaking. Run a small palette knife around the edges if needed, then lift them out gently.