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🇫🇷
- 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)
Nutrition Facts
Per serving
Rate this recipe
You might also like
Ingredients Checklist
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
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🇫🇷
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)
About this recipe
A vegetarian Continental recipe with all purpose flour (maida), sugar - powdered, -/4 baking powder. Ready in 55 min, serves 8.
Nutrition Facts
Per serving (8 servings)
Rate this recipe
