Step 1: Prepare the Oven

Preheat the oven to 180°C (350°F).

Line a 12-cup muffin tin with paper liners or lightly grease each muffin cup.

Step 2: Prepare the Dry Ingredients

Place the wholemeal self-raising flour into a large mixing bowl.

Add the chopped butter and use your fingertips or a pastry cutter to rub the butter into the flour until the mixture resembles fine breadcrumbs.

Step 3: Add the Vegetables

Stir the grated zucchini, grated pumpkin, thawed corn, and shredded cheddar cheese into the flour mixture until evenly distributed.

Step 4: Mix the Wet Ingredients

In a separate bowl, whisk together the eggs and milk until fully combined.

Pour the egg mixture into the flour mixture.

Gently stir until just combined. Avoid overmixing to keep the muffins soft and tender.

Step 5: Fill the Muffin Pan

Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.

Step 6: Bake

Bake the Zucchini, Pumpkin and Corn Muffins for approximately 25 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.

Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack.

Serve warm or at room temperature.