Buckwheat Flour Blackcurrant Cupcakes

Yummy in My Tummy!

These cupcakes are totally improvised, the dough is too thick, the dough is not sweet enough, in the making process the most asked question in my head was What to Do. What could I possible add from the fridge to make those cupcakes not a waste of time.
I don’t want to brag about myself, but heck yeah, those cupcakes turned out to be DELICIOUS.


  • 4 eggs
  • 200 g Farmers cheese / kohupiim (in Estonian)
  • 2 tablespoons of sugar (I used coconut sugar)
  • 100 g butter, melted
  • 1 teaspoon baking powder
  • 200 g buckwheat flour
  • Soy milk
  • Halva
  • Blackcurrants

For glaze:

  • Farmers cheese paste / kohupiimapasta (in Estonian)
  • Peanut butter
  • Honey
  • Blackcurrants
  • Freshly squeezed lime juice


  • Preheat oven to 350 F/ 180 C and set ready the muffin pin 
  • Mix up eggs, farmers cheese and sugar. Then add the melted butter.
  • Combine buckwheat flour and baking powder in a different bowl.
  • Add the flour mixture to the egg mixture.
  • Chop in some halva
  • If it’s too thick, add some milk ( I used soy milk)
  • Scoop dough into a muffin tin and put some blackcurrants into each cupcake.
  • Bake for 20 minutes
  • Meanwhile time for cleaning aka snack time . Some for me
    … and some for the doggie
  • Once 20 minutes have passed, check the cupcakes with a toothpick. If it comes out clean, they’re ready 🙂
  • Cool cupcakes completely

For the glaze:

  • Mix up the farmers cheese paste, peanut butter, honey, blackcurrants and squeeze in some lemon juice.

Once the muffins are cooled, just decorate with the glaze.
For decoration, I also added some cinnamon and chia seeds.


Have you ever baked anything with buckwheat flour? If so, what did you make?


Almond/Hazelnut Flour Chocolate Chip Muffins


Yummy in My Tummy!

These are super easy to make and you need only about 10 ingredients. I am not jealous at all and I am happy to share this Almond/Hazelnut flour chocolate chip muffin recipe with you. FYI, I made kinda mini muffins, so I got 12 muffins. I like mini-muffins because then it’s just the right amount to eat at a time (and also not that many calories at once).


  • 1 cup almond flour (I used 1/2 cup almond flour and 1/2 cup hazelnut flour)
  • 1 cup dates, pitted
  • 1/8 cup of water
  • 3 eggs
  • 2 tablespoons of coconut oil, melted
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup chocolate chips (adjust however you like)
  • sprinkle of cinnamon


  • Preheat over to 350 F/ 180 C
  • Combine almond/hazelnut flour, baking soda and salt in a bowl.
  • Place dates and water in blender and pulse until combined. Add in eggs and coconut oil; blend until smooth. Pour date and egg mixture over flour mixture and stir to combine. Add in chocolate chips and gently stir.
  • Scoop dough into a muffin tin. Sprinkle a little bit of cinnamon on top. Bake for 20-25 minutes or until the tops are golden brown and a toothpick comes out clean. Cool completely and enjoy.



I definitely ENJOY those muffins.
My Blog, my Muffins, and Me:

Let me know if You’ll make those and how they’ll turn out? 
I’m excited to hear what kind of muffins are your favorite?  Feel free to share any recipes with me, I’d Love to try out new things.