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


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