Step 1: Preheat oven to 200C/180C fan-forced.
Step 2: Line a 12-hole (1/3-cup-capacity) muffin pan with paper cases or 2 x 6 pans.
Step 3: Combine flour, oregano, spices, cheese, coriander, 3/4 of capsicum, and 2/3 of corn and onion in a bowl.
Step 4: Make a well and whisk oil, milk, sour cream and egg in a jug and add to well and stir until just combined (some lumps are okay).
Step 5: Divide mixture among prepared holes and top with remaining vegetables and bake for 15 to 20 minutes or until firm to the touch and then stand for 5 minutes, before cooling on a wire rack and then serve.
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