Eggless Red Velvet Beetroot Muffins Recipe

Step 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

Step 2: Once cooked well, allow it to cool and then puree the beetroot in a mixer grinder

Step 3: Measure 1/2 cup beetroot puree and keep aside

Step 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

Step 5: In a bowl, sift together flour, cocoa powder, baking powder, and salt

Step 6: Keep aside

Step 7: In another bowl, add curd and sugar, and beat it at high speed till sugar gets dissolved

Step 8: Next, add oil and vanilla essence to the curd mixture and beat till oil is well incorporated

Step 9: Now add the beetroot puree and lemon juice (or vinegar) and beat at low speed till everything is well mixed

Step 10: Next, add the sifted flour mixture in 3 parts and mix at lowest speed till just combined

Step 11: Do not over mix the Eggless Beetroot muffin batter

Step 12: Pour the prepared muffin batter into the moulds and sprinkle some white chocolate chips on top

Step 13: Bake the Eggless Beetroot muffins at 180°C for about 25 minutes or until a toothpick inserted comes out clean

Step 14: Once done, take the Eggless Beetroot muffin out of the oven and keep them on a wire rack to cool down

Step 15: Your Eggless Red Velvet Beetroot Muffins are ready to be served

Step 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