Preheat the oven to 180°C (gas mark 4) and line a 12-hole muffin tin with 12cm squares of baking paper.
Melt a knob of butter in a saucepan on a low-medium heat. Add the chicken, mixed herbs, garlic paste, salt and pepper, cover and cook for 15 minutes, or until the chicken is cooked through. Your kitchen will be smelling so good right now.
Whisk the flour with the baking powder in a large bowl. Whisk the milk with the yogurt and egg in a separate bowl, then pour the wet ingredients into the bowl with the dry ingredients. Add the cooked chicken, cheese, red and green peppers, spring onion and sweetcorn and mix everything together until combined – the batter should be smooth and thick.
Divide the batter evenly between the holes in the muffin tin and cook in the oven for 30 minutes or until the muffins are golden and crusty and spring back when touched. Cool in the tin for 10 minutes, then transfer to a cooling rack. Serve warm.
These muffins can be stored in the fridge for 4–5 days, so you can make them ahead of time. Warm them up in the microwave for 1 minute before serving.
Add a chopped red chilli for a bit of kick if you like.