Eggless Red Velvet Beetroot Muffins Recipe

Total: Approximately 55 minutes
Preparation: 30 minutes
Cooking: 25 minutes

Preparation time

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
Once cooked well, allow it to cool and then puree the beetroot in a mixer grinder
Measure 1/2 cup beetroot puree and keep aside
(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
In a bowl, sift together flour, cocoa powder, baking powder, and salt
Keep aside
In another bowl, add curd and sugar, and beat it at high speed till sugar gets dissolved
Next, add oil and vanilla essence to the curd mixture and beat till oil is well incorporated
Now add the beetroot puree and lemon juice (or vinegar) and beat at low speed till everything is well mixed
Next, add the sifted flour mixture in 3 parts and mix at lowest speed till just combined
Do not over mix the Eggless Beetroot muffin batter
Pour the prepared muffin batter into the moulds and sprinkle some white chocolate chips on top
Bake the Eggless Beetroot muffins at 180°C for about 25 minutes or until a toothpick inserted comes out clean
Once done, take the Eggless Beetroot muffin out of the oven and keep them on a wire rack to cool down
Your Eggless Red Velvet Beetroot Muffins are ready to be served
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

The table below shows servings values and other necessary informations.