Ingredients: cup All Purpose Flour (Maida), cup Sugar - powdered, teaspoon Baking powder, teaspoons Cocoa Powder, teaspoon Salt, cup Sunflower Oil, cup Curd (Dahi / Yogurt), cup Beetroot - pureed (around 2 medium sized beets), teaspoon Lemon juice - or Vinegar, teaspoon Vanilla Extract, chips - a handful, Vegetarian diet
Instructions: 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