Preheat oven to 180 degrees celsius.
Grease 2 X 36-hole mini-muffin tins and set aside.
Place the plain flour and baking powder into the TM bowl. Press Turbo 5-10 times to sift.
Set aside in a separate bowl.
Place the carrot and zucchini into the TM bowl. Grate by pressing Turbo 5-10 times.
Place the vegetables into a strainer and squeeze out all of the excess liquid. Set aside.
Place the ham and cheese into the TM bowl and grate by pressing Turbo 5 times.
Set the ham and cheese aside.
Place the eggs, vegetable oil and milk into the TM bowl and whisk on Speed 6 for 10 seconds.
Add the grated vegetables, ham, cheese and the corn kernels and mix on Reverse Speed 4 for 10 seconds.
Add the sifted plain flour and baking powder and fold through with the spatula.
Divide the mixture between the cases (filling ¾ of the way to the top).
Top each mini-muffin with one half of a cherry tomato.
Bake in the oven for 20-25 minutes or until golden on top and cooked through (please note that these muffins are moist because of the vegetables, so they will remain so when cooked).