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Grease a muffin tin well with cooking spray. Preheat oven to 400F.
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In a small bowl, beat together the milk, eggs, and mustard. Whisk in thyme and Pecorino Romano.
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In a large bowl, mix flour, baking powder, 1 tsp. salt and freshly ground pepper. Add shredded zucchini and corn - gently toss to coat. Then add chopped tomatoes (reserving a few pieces to top each muffin) and again gently toss to coat.
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Combine wet ingredients into dry. Gently stir until almost combined - then fold in ½ cup of the Feta.
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Spoon the batter into the prepared muffin pan.
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Sprinkle the top of each muffin with extra thyme, a few grinds of fresh pepper and press the remaining feta crumbles into the tops of the batter.
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Bake for 20 minutes, until the muffins are golden and a toothpick inserted into one comes out with no batter on it.
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Remove from the oven, allow to cool for about 5 minutes and then transfer to a cooling rack.