Colorful Vegetable Muffins

Preheat the oven to 160 °C fan (or 180 °C conventional/top‑bottom heat).

Grease the muffin tin and lightly dust it with flour.

Melt the butter and let it cool briefly. Then whisk it together with the egg, buttermilk and instant broth until smooth.

Finely dice the bell pepper. Rinse frozen peas briefly under lukewarm water and let them drain.

Mix the flour and baking powder in a bowl. Add the bell pepper, corn and peas and briefly combine.

Pour the egg‑buttermilk mixture into the flour‑vegetable mix and stir only until a batter just comes together.

Spoon the batter into the muffin cups and smooth the surface.

Bake in the preheated oven for about 30 minutes, until the muffins are golden.

Let the muffins rest in the tin for 5 minutes, then carefully remove and serve.