Healthy Beetroot Muffins {Beet Veg and Egg Free Recipe}
Indulge your taste buds in a delightful fusion of flavors with our irresistible beetroot muffins! Made with freshness of vibrant colored beetroots and without eggs, these soft and pillowy beet muffins, create a unique culinary experience that will leave you craving for more.
Equipment
- 1 large mixing bowl
- 1 cup cake maker
- 1 OTG or Oven
Ingredients
- ½ cup APF All purpose flour or Maida Can use Wheat flour
- ½ cup beet puree can boil and blend a day in advance
- ½ cup sugar can adjust as per taste
- 1 teaspoon cardamom powder
- 1 tablespoon butter
- ½ cup milk
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
Instructions
- Gather the ingredients. For beet puree, you may boil the beetroot for 2 whistles. Cool it and blend it. I made it a day in advance.
- Take a large bowl. Add Butter to it. Since I have used salted butter, I have not added any salt in this recipe.
- Add Sugar and mix it well. It takes around 3-5 min. This step is important as we are making an eggless muffin. So more we mix it, softer and fluffy the muffins are.
- Add Cardamom and cinnamon powder, Desi Ghee and Milk.
- Add beetroot puree.
- Sieve APF, baking soda and baking powder in the wet mixture.
- Mix it gently and not over do this step as muffin might lose the air. Use cut and fold method to mix. If need be, you may add more milk at this stage.
- Mixture has the perfect pink color.
- Transfer it to the paper cups and muffin mould.
- Bake it in OTG for 10 min at 180 degrees. You may preheat the OTG at 180 degrees for 5-10 min.You might keep a check and if the knife comes clean after rising of muffins, you may switch off and take them out.
- This is taken about five min of baking.
- Carefully take them out as they would be super hot,. Let them cool for sometime. then gently take out.
- Our delicious and colorful Beetroot Muffins are ready!! Serve them with tea or coffee.
Notes
- Make sure to use all ingredients at room temperature. If you had boiled and pureed beets in advance, you may leave it at kitchen counter to attain room temperature.
- Measure accurately all the ingredients. You might need to factor in the runny puree of beet.
- Don't over-mix as the muffins would lose air pockets and won't be fluffy and soft as expected.
| Nutrition Facts | |
|---|---|
| Serving size: 1 muffin | |
| Servings: 6 | |
| Amount per serving | |
| Calories | 140 |
| % Daily Value* | |
| Total Fat 4.2g | 5% |
| Saturated Fat 2.6g | 13% |
| Cholesterol 11mg | 4% |
| Sodium 34mg | 1% |
| Total Carbohydrate 25.3g | 9% |
| Dietary Fiber 0.4g | 2% |
| Total Sugars 17.3g | |
| Protein 1.2g | |
| Vitamin D 1mcg | 7% |
| Calcium 3mg | 0% |
| Iron 1mg | 3% |
| Potassium 33mg | 1% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |