Eggless Red Velvet Muffins With White Chocolate Chips are delicious, yummy, and look attractive as well. The recipe is eggless and has beetroot puree in it which makes it healthy for kids. Try this moist and spongy muffin for your loved ones to this Valentine’s Day.
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Recipe of Eggless Red Velvet Muffins
Ingredients:
1 ½ Cup-All-purpose flour(Maida)
1 tbsp-Cocoa powder
2/3 Cup-Unsalted butter
2 Cups-Icing sugar
2tbsp-Beetroot puree
¼ Cup-White chocolate chips
½ tsp.-Baking powder
¼ tsp.-Baking powder
1-2 tsp-Vanilla essence
Pinch of salt
Method:
1. Preheat the oven to 180 degrees and line a muffin tin with paper muffin cases.
2. Grease the muffin cases with butter and keep them aside.
3. Sieve the flour, cocoa powder, baking powder, baking soda, and a pinch of salt.
4. Whisk together butter and sugar with a blender till it is soft and smooth.
5. For beetroot puree boil the beetroot in a pressure pan till 5 whistles and once cool remove the skin and puree it in a blender.
6. Now add beetroot puree to the wet mixture and mix everything properly and add Vanilla essence.
7. Add the dry ingredients to the wet ingredients and beat it for a minute just enough till everything blends well.
8. Now spoon the mixture into the muffin case. Bake for 18 to 20 minutes until risen and baked properly.
9. Cool for 5 minutes in the muffin tin then remove and put on a wire rack to cool completely.
Notes:
1. You can use wheat flour as a healthy option.
2. If you feel like increasing the quantity of cocoa powder please feel free to do so.
3. I wanted bright red color so I have used only 1 tbsp.
4. You can adjust the quantity of beetroot puree as well depending on the color you want.
5. I wanted to sneak in as much as possible as I made these for my kids and it was a nice way to feed them beetroot.
6. Please follow your instincts while baking and every Oven has different settings.
7. So please check after 15 minutes if your muffins are done or not.
8. You can do this by inserting a toothpick.
9. If it comes out clean then your muffins are baked properly.
Recipe of Eggless Red Velvet Muffins
Ingredients
- 1 ½ Cup-All-purpose flour Maida
- 1 tbsp-Cocoa powder
- ⅔ Cup-Unsalted butter
- 2 Cups-Icing sugar
- 2 tbsp-Beetroot puree
- ¼ Cup-White chocolate chips
- ½ tsp.-Baking powder
- ¼ tsp.-Baking powder
- 1-2 tsp-Vanilla essence
- Pinch of salt
Instructions
- Preheat the oven to 180 degrees and line a muffin tin with paper muffin cases.
- Grease the muffin cases with butter and keep aside.
- Sieve the flour, cocoa powder, baking powder, baking soda and pinch of salt.
- Whisk together butter and sugar with a blender till it is soft and smooth.
- For beetroot puree boil the beetroot in pressure pan till 5 whistles and once cool remove the skin and puree it in a blender.
- Now add beetroot puree in the wet mixture and mix everything properly and add Vanilla essence.
- Add the dry ingredients to the wet ingredients and beat it for a minute just enough till everything blends well.
- Now spoon the mixture into the muffin case. Bake for 18 to 20 minutes until risen and baked properly.
- Cool for 5 minutes in the muffin tin then remove and put on wire rack to cool completely.
- Notes:
- You can use wheat flour as a healthy option.
- If you feel like increasing the quantity of cocoa powder please feel free to do so.
- I wanted bright red color so I have used only 1 tbsp.
- You can adjust the quantity of beetroot puree as well depending on the color you want.
- I wanted to sneak in as much as possible as I made these for my kids and it was a nice way to feed them beetroot.
- Please follow your instincts while baking and every Oven has different settings.
- So please check after 15 minutes if your muffins are done or not.
- You can do this by inserting a toothpick.
- If it comes out clean then your muffins are baked properly.
