Preheat oven to 200ºC/400ºF/gas 6.

In a large bowl, whisk together the milk, eggs and rapeseed oil. Slowly whisk in the flour, baking powder and black pepper until it forms a smooth batter.

Add the vegetables and cheese, then stir well until they are completely combined.

Spoon the mixture into a muffin tin lined with parchment paper cases.

Bake for 25 minutes until the muffins have risen and are golden brown – if you stick a toothpick into them it should come out clean. Allow the muffins to cool for 5 minutes in the muffin tin, then placed onto a wire rack to cool before serving.

Serve warm or cold. Keeps in an airtight container for up to a week or freeze.