Step 1

Preheat oven to 180°C. Line a 12-hole, 1/3-cup (80ml) muffin pan with paper cases. Place flour in a large bowl. Use your fingertips to rub in the butter until the mixture resembles fine breadcrumbs. Stir in the zucchini, pumpkin, corn and cheddar.

Step 2

Whisk the egg and milk in a small bowl. Add to the flour mixture and stir until just combined (don’t overmix). Divide among the paper cases.

Step 3

Bake for 25 mins or until a skewer inserted in the centres comes out clean. Serve warm or at room temperature. To freeze, wrap individually in plastic wrap, then wrap in foil or place in an airtight container. Freeze for up to 3 months. Thaw in the fridge overnight.