Preheat the oven to 170˚C, gas mark 3 and lightly oil a 12-cup, non-stick muffin tin.
Fry the onion and red pepper in a non-stick pan using 1 tbsp of olive oil (or less), until soft.
Transfer to a plate lined with absorbent kitchen paper and add the sweetcorn kernels to remove any water or excess oil. Season with salt and pepper and divide equally between the muffin cups.
Using a fork, roughly mix together the eggs, cream, herbs, cheese and seasoning. Pour over the corn.
Bake in the centre of the oven for 20 minutes or until puffy but firm and slightly browned on top.
Leave to cool in the tin for 5 minutes, then run a small knife round the edges and remove gently from the tin.