Into a bowl, put the flour, herbs and spice, grated cheese. Reserve ⅓ of the cheese in a separate bowl. Mix all the dry ingredients, except the reserved cheese, together
Wet ingredients
Into a separate bowl, put all the wet ingredients - the oil, milk and eggs
Whisk the oil, milk and eggs together
Now add all the prepared vegetables and mix them all together. We don't want to work the flour very much, so give the veg and egg mix a good stir now.
Combine
Tip the flour mix into the vegetable and egg mix and gently fold together. Stirring as little as possible. Too much stirring makes the muffins tough.
Put in muffin tin
Divide the mixture between 12 muffin cases / holes in a muffin tray
Sprinkle the ⅓ of retained cheese over the top
Bake
Bake in a hot oven for about 25 minutes. Bake at 200°C / 180°C Fan / 400°F / Gas Mark 6 for 20-25 until the tops are looking golden and cooked through
Serve the muffins
Best served immediately, warm from the oven. Any not eaten the same day can be stored in the freezer to keep them fresh.