Eggless Red Velvet Beetroot Muffins Recipe
A vegetarian Continental recipe with all purpose flour (maida), sugar - powdered, -/4 baking powder. Ready in 55 min, serves 8.
Curated byLucas Dubois🇫🇷
Instructions
16 steps- 1
To begin making Eggless Red Velvet Beetroot Muffins, we have to first prepare the beetroot pureeTo make the beetroot puree along with 1/2 cup of water in a pressure cooker for about 4 to 5 whistles
beetroot - pureed (around 2 medium sized beets)(1/2 cup) - 2
Once cooked well, allow it to cool and then puree the beetroot in a mixer grinder
beetroot - pureed (around 2 medium sized beets)(1/2 cup) - 3
Measure 1/2 cup beetroot puree and keep aside
beetroot - pureed (around 2 medium sized beets)(1/2 cup) - 4
(only add a little water to the blender if necessary)Put your oven on preheat at 180°C and line your muffin tray with cupcake liners
- 5
In a bowl, sift together flour, cocoa powder, baking powder, and salt
all purpose flour (maida)(1 cup)-/4 baking powder(1 teaspoon)teaspoons cocoa powder(2)salt(1/4 teaspoon) - 6
Keep aside
- 7
In another bowl, add curd and sugar, and beat it at high speed till sugar gets dissolved
sugar - powdered(3/4 cup)curd (dahi / yogurt)(1/3 cup) - 8
Next, add oil and vanilla essence to the curd mixture and beat till oil is well incorporated
curd (dahi / yogurt)(1/3 cup)vanilla extract(1 teaspoon) - 9
Now add the beetroot puree and lemon juice (or vinegar) and beat at low speed till everything is well mixed
beetroot - pureed (around 2 medium sized beets)(1/2 cup)lemon juice - or vinegar(1 teaspoon) - 10
Next, add the sifted flour mixture in 3 parts and mix at lowest speed till just combined
all purpose flour (maida)(1 cup) - 11
Do not over mix the Eggless Beetroot muffin batter
beetroot - pureed (around 2 medium sized beets)(1/2 cup) - 12
Pour the prepared muffin batter into the moulds and sprinkle some white chocolate chips on top
chocolate chips - a handful - 13
Bake the Eggless Beetroot muffins at 180°C for about 25 minutes or until a toothpick inserted comes out clean
beetroot - pureed (around 2 medium sized beets)(1/2 cup) - 14
Once done, take the Eggless Beetroot muffin out of the oven and keep them on a wire rack to cool down
beetroot - pureed (around 2 medium sized beets)(1/2 cup) - 15
Your Eggless Red Velvet Beetroot Muffins are ready to be served
beetroot - pureed (around 2 medium sized beets)(1/2 cup) - 16
Serve Eggless Red Velvet Beetroot Muffins along with a cup of Masala Tea or pack in as a snack in your kid's snack box
beetroot - pureed (around 2 medium sized beets)(1/2 cup)
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Eggless Red Velvet Beetroot Muffins Recipe
A vegetarian Continental recipe with all purpose flour (maida), sugar - powdered, -/4 baking powder. Ready in 55 min, serves 8.
Curated byLucas Dubois🇫🇷
Estimated Nutrition Highlights
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Directions
16 steps- 1
To begin making Eggless Red Velvet Beetroot Muffins, we have to first prepare the beetroot pureeTo make the beetroot puree along with 1/2 cup of water in a pressure cooker for about 4 to 5 whistles
beetroot - pureed (around 2 medium sized beets)(1/2 cup) - 2
Once cooked well, allow it to cool and then puree the beetroot in a mixer grinder
beetroot - pureed (around 2 medium sized beets)(1/2 cup) - 3
Measure 1/2 cup beetroot puree and keep aside
beetroot - pureed (around 2 medium sized beets)(1/2 cup) - 4
(only add a little water to the blender if necessary)Put your oven on preheat at 180°C and line your muffin tray with cupcake liners
- 5
In a bowl, sift together flour, cocoa powder, baking powder, and salt
all purpose flour (maida)(1 cup)-/4 baking powder(1 teaspoon)teaspoons cocoa powder(2)salt(1/4 teaspoon) - 6
Keep aside
- 7
In another bowl, add curd and sugar, and beat it at high speed till sugar gets dissolved
sugar - powdered(3/4 cup)curd (dahi / yogurt)(1/3 cup) - 8
Next, add oil and vanilla essence to the curd mixture and beat till oil is well incorporated
curd (dahi / yogurt)(1/3 cup)vanilla extract(1 teaspoon) - 9
Now add the beetroot puree and lemon juice (or vinegar) and beat at low speed till everything is well mixed
beetroot - pureed (around 2 medium sized beets)(1/2 cup)lemon juice - or vinegar(1 teaspoon) - 10
Next, add the sifted flour mixture in 3 parts and mix at lowest speed till just combined
all purpose flour (maida)(1 cup) - 11
Do not over mix the Eggless Beetroot muffin batter
beetroot - pureed (around 2 medium sized beets)(1/2 cup) - 12
Pour the prepared muffin batter into the moulds and sprinkle some white chocolate chips on top
chocolate chips - a handful - 13
Bake the Eggless Beetroot muffins at 180°C for about 25 minutes or until a toothpick inserted comes out clean
beetroot - pureed (around 2 medium sized beets)(1/2 cup) - 14
Once done, take the Eggless Beetroot muffin out of the oven and keep them on a wire rack to cool down
beetroot - pureed (around 2 medium sized beets)(1/2 cup) - 15
Your Eggless Red Velvet Beetroot Muffins are ready to be served
beetroot - pureed (around 2 medium sized beets)(1/2 cup) - 16
Serve Eggless Red Velvet Beetroot Muffins along with a cup of Masala Tea or pack in as a snack in your kid's snack box
beetroot - pureed (around 2 medium sized beets)(1/2 cup)
Rate this recipe
