Preheat your oven to 180°C (350°F) and lightly grease or line a muffin tin with paper liners.
In a large mixing bowl, whisk the eggs until they become frothy and slightly pale.
Sift in the flour and baking powder, then add a pinch of salt and pepper. Gently fold everything together until just combined.
Stir in the shredded cheese and chopped herbs for bursts of flavor throughout the batter.
Pour in the oil or melted butter and gently mix until the batter is smooth, being careful not to overmix to keep the muffins tender.
Gently fold in the drained roasted vegetables, ensuring they are evenly distributed throughout the batter.
Using a spoon or ice cream scoop, divide the batter evenly among the muffin cups, filling each about ¾ full.
Place the muffin tin in the oven and bake for 20-25 minutes, until the tops are golden brown and a toothpick inserted in the center comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool slightly.
Serve warm or at room temperature, perhaps with a pat of butter, and enjoy the savory, cheesy aroma.
