Grate the carrot and the courgette. Allow to stand while you mix the other ingredients. Mix the flakes, raw buckwheat flour and baking powder. Whisk the eggs with a fork, adding the milk and olive oil. Add the dry ingredients. Season with herbs, salt and black pepper. Dry the grated vegetables by squeezing them in your hands and add them to the dough. Mix everything together. Butter the muffin tray. Add the dough until each mould is ¾ full. Bake at 180°C for 20 minutes.

Recipe and photos by Mari-Liis Ilover