Ingredients:
2 small cups flour
1 tsp baking powder
2 eggs
2 handfuls chopped spring onions
1 chopped onion
2 chopped bell peppers
Salt to taste
1-2 bouillon cube
Pinch ground nutmeg
1 tsp thyme powder
1 tsp ground ginger

  Method
Preheat your oven.
Seive the flour in a mixing bowl. Add the dried ingredients and mix. Then add the eggs and vegetables with some water and stir. It shouldn't be too watery. Grease your muffin tray and pour in the mixture in the holes. Bake in your preheated oven for 15 minutes.
 
    SAUCE
Ingredients :
1/2 small cabbage (shredded )
3 chopped sp
3 plump tomatoes (seeded & diced)
5 bell peppers (diced)
2 onions (diced)
Salt
1-2 stock cubes
1 tbsp curry
1 tsp thyme powder
1 tsp crushed garlic
1 tsp ground ginger
Pinch oregano
Pinch dried basil
1 cooking spoon oil
 
  Method
Heat the oil in wok and fry the vegetables for 5 mins. Add the  seasonings and spices with cabbage and chopped spring onions. Fry for another 5 minutes.
 Remove from the fire and serve with the savoury cups.
(c)Asmie's Kitchen