Pre-heat the oven to 200°C/180°C fan. Beat the eggs (2 medium) in a large bowl. Add the milk (150ml) and olive oil (100ml) and beat again. Next, stir in the cheese (120g), garlic granules (2 tsp), sage (1 tsp), cumin (1 tsp) and vegetables (250g).
Fold in the flour (250g) and some salt and pepper - the mixture will become stodgy - don't worry!
Line a 12-hole muffin tray with muffin cases (or lightly spray each muffin hole with oil). Spoon the batter evenly into the muffin cases, making sure each one is level. Bake for 20-25 minutes, until golden on top.
Cool for a few minutes in the tray, then transfer to a wire rack to cool completely. Store the muffins in an airtight container in the refrigerator.
This basic muffin batter works well with almost any vegetables, fresh or frozen, as well as with chopped ham.