Before you start, preheat oven to 180°C. Bring a small pot of salted water to the boil. Line or lightly grease a 12 hole muffin tin.
Add corn to pot of boiling water and cook for 1 minute. Drain, rinse under cold water then drain again very well. Grate courgette and carrot then use clean hands to squeeze out as much liquid as possible. Add all to a large bowl.
Prep cheese and add to bowl, along with milk, yoghurt, olive oil and eggs. Mix, until combined. Combine wholemeal flour, baking powder and salt in a bowl, before gently folding through wet mixture, until just combined (see tip).
Spoon mixture evenly into muffin tin, then bake for 20-25 minutes, until an inserted skewer comes out clean. Allow to cool in tin for 5 minutes, before turning out and cooling entirely.