- Preheat oven to 180°C. Spray 8 large muffin hole tray with olive oil and set aside.
- Place the grated zucchini and carrot into either a sieve or a clean tea towel and squeeze out the juice.
- Place the zucchini, carrot, peas, corn, capsicum, parsley, chives, cheese, milk, yoghurt and egg in a large mixing bowl and stir until combined.
- Add flour and baking powder to wet ingredients and fold in gently until just combined.
- Spoon the mixture evenly between 8 muffin holes. Bake for 20-25 minutes or until golden and mixture is set.
- Once defrosted, muffins can be enjoyed cold or warmed in the oven