1 packet baby capsicums
150g Norco parmesan
1 cup corn kernels (2 kernels) (cooked as per the microwave method – see notes)
½ bunch fifth acre kale, sliced thinly
2 cups milk
2½ cups flour
1 tsp baking powder
1 tsp salt
2 tsp sugar
½ cup melted butter
Pre-heat the oven to 180ºC and line with muffin cases or grease a 12-hole muffin pan generously. Line a flat baking tray with baking paper and place whole baby capsicums in a single layer. Drizzle with olive oil and season with salt and pepper. Roast for 15-20 minutes until blistered and golden. Once cooled, remove stalk, cut in half and scape out seeds. Cut into thin strips. Cook corn on high heat in a microwave with husks on for 2-3 minutes. Leave to cool, remove husks and shave corn off cobs with a knife into a large bowl. In a large bowl, combine the flour, baking powder, salt and sugar and mix well. Whisk together the wet ingredients in a large jug then pour into the dry and mix until just combined. Add the roast capsicum, corn (finely sliced kale for vegetarian recipe) and cheese and mix well.
Fill the muffin tin/cases with batter and place in the oven. Bake for 20-30 minutes until golden brown and a skewer inserted comes out clean. Remove from the oven and allow to cool for 5 minutes before removing from the muffin pan and cooling completely on a wire rack.