Instructions

1. Preheat the oven to 180c.
2. Crack the eggs into the beaker. Add the flour and use whisk attachment on the blender to whisk the ingredients together.
3. Line a muffin tin with six muffin cases. Divide the frozen peas and corn between the muffins cases, followed by the grated cheese.
4. Finally pour in the whisked eggs and then bake in the oven for 20 minutes.
5. These muffins can be kept covered in the fridge for up to 3 days. They can also be frozen and defrosted in the fridge overnight.