Eggless Red Velvet Beetroot Muffins Recipe
Preparation Time: 30 minutes
Cooking Time: 25 minutes
Total Time: 55 minutes
Servings: 8
Cuisine: Continental
Course: Dessert
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| All Purpose Flour (Maida) | 1 cup |
| Sugar (Powdered) | 3/4 cup |
| Baking Powder | 1-1/4 teaspoon |
| Cocoa Powder | 2 teaspoons |
| Salt | 1/4 teaspoon |
| Sunflower Oil | 1/4 cup |
| Curd (Dahi / Yogurt) | 1/3 cup |
| Beetroot (Pureed) | 1/2 cup (around 2 medium-sized beets) |
| Lemon Juice or Vinegar | 1 teaspoon |
| Vanilla Extract | 1 teaspoon |
| Chocolate Chips | A handful |
Instructions:
-
Prepare the Beetroot Puree:
- Begin by preparing the beetroot puree. In a pressure cooker, cook the beetroots along with 1/2 cup of water for 4 to 5 whistles, ensuring they are tender. Once cooked, allow the beetroots to cool.
- Once cooled, puree the beetroots in a mixer grinder until smooth. Measure out 1/2 cup of beetroot puree and set it aside. Only add a small amount of water to the blender if necessary.
-
-
Preheat the Oven:
- Preheat your oven to 180°C (350°F). Line a muffin tray with cupcake liners to prepare for baking the muffins.
-
Sift Dry Ingredients:
- In a large mixing bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt. Set this bowl aside.
-
Prepare Wet Ingredients:
- In another bowl, add curd (dahi or yogurt) and powdered sugar. Beat the mixture at high speed until the sugar is fully dissolved and the curd is smooth.
- Next, add sunflower oil and vanilla extract to the curd mixture. Continue to beat until the oil is well incorporated into the mixture.
-
Combine Beetroot Puree and Lemon Juice:
- To the curd mixture, add the beetroot puree and lemon juice (or vinegar). Beat at a low speed until all the ingredients are well combined.
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Combine Dry and Wet Ingredients:
- Gradually add the sifted dry ingredients to the wet mixture in three parts. Mix at the lowest speed possible to ensure everything is just combined. Be careful not to overmix the batter.
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Prepare Muffins:
- Pour the prepared muffin batter into the muffin cups. Optionally, sprinkle a handful of chocolate chips on top of each muffin for an added touch of sweetness and texture.
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Bake the Muffins:
- Place the muffin tray in the preheated oven and bake at 180°C for approximately 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
-
Cool and Serve:
- Once baked, remove the muffins from the oven and allow them to cool on a wire rack. The muffins are now ready to be served.
Serving Suggestions:
- Serve your Eggless Red Velvet Beetroot Muffins with a warm cup of masala tea for a delightful snack.
- These muffins also make a perfect addition to your child’s snack box.
Enjoy these soft, moist, and naturally colored red velvet beetroot muffins, a perfect eggless treat for dessert or a snack!
