Pumpkin seeds & jerky, Savoury

Savoury muffins with mixed grain flakes, carrot & courgette

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.


Courgette 120 g
Carrot 120 g
Helde mixed grain flakes with pumpkin seeds & jerky 100 g
Raw buckwheat flour 100 g
Baking powder 2 tsp
Medium-sized eggs 3
Milk 100 ml
Olive oil 3 tbsp
tbsp 1–2 tsp
Salt 1 tsp
Black pepper
Butter for the muffin tray

Recipe and photos by Mari-Liis Ilover