Baked Veg Muffins with Sprig’s 6 Pepper Medley and Lavender Rosemary Sea Salt


Serves: 2
Prep Time: 10 mins
Cooking Time: 30 mins


  • Cucumber diced: ½
  • Carrot grated: 1/2
  • Capsicum diced: 1 lemons
  • Eggs: 4
  • Sprig’s 6 Pepper Medley: ½ tbsp
  • Sprig’s Lavender Rosemary Sea Salt: 1 tsp
  • Mozzarella cheese grated : ½ cup
  • Butter: ½ tbsp
  • Small Sized Tart/pie shell (readymade): 18
  • Cherry tomatoes: 3 cut into halves for garnish
  • Muffin Mould(silicon) 6


  • Heat the butter in a pan and sauté the veggies for around 2mins or less.
  • Take a mixing bowl and whisk the eggs with a fork for around 2 to 3 mins.
  • Add the sautéed veggies to the eggs and sprinkle pepper and salt. Give it a nice mix.
  • Now layer each silicon mould with 3 pieces of Pie/tart Shell and gently pour the egg and veggie mixture.
  • Top it with Mozzarella cheese and a cherry tomato.
  • Now carefully transfer the muffin mould to a preheated oven.
  • Bake it for 20 mins or so at 180 degrees in the middle rack so the cheese doesn’t burn out.
  • Serve hot with some nice spicy dip. I served it  with Sprig’s Passion fruit Malagueta Sauce

Gourmet Six Pepper Medley, 85g


Rosemary and Lavender Infused Sea Salt Gourmet Seasoning, 175g


Passion Fruit Malagueta Pepper Hot and Sweet Sauce, 120g


Whole Black Pepper -Tellicherry Garbled Special Extra Bold, 100g