Preheat oven to 180°C (350°F). Prepare a muffin tin by lining with muffin papers. Set aside.
Add the dry ingredients to a food processor and process until the seeds are chopped.
Add the yoghurt and process until the mix forms large crumbs. Add the milk and process until just combined.
Add the cheese and frozen corn and process until just combined.
Spoon the mix into the muffin papers. Bake for approximately 30 minutes until lightly browned and a skewer comes out clean.
Notes
These muffins can be made ahead and frozen for the week. After baking, allow to cool and then wrap individually. Store them in a sealed container or zip lock bags in the freezer for the week. There's no need to defrost when you pack them.