Eggless Red Velvet Muffins

Step 1 of 8

Preheat the oven to 180 degrees and line a muffin tin with paper muffin cases.

Step 2 of 8

Grease the muffin cases with butter and keep aside.

Step 3 of 8

Sieve the flour, cocoa powder, baking powder, baking soda and pinch of salt.

Step 4 of 8

Whisk together butter and sugar with a blender till it is soft and smooth.

Step 5 of 8

For beetroot puree boil the beetroot in pressure pan till 5 whistles and once cool remove the skin and puree it in a blender.

Step 6 of 8

Now add beetroot puree in the wet mixture and mix everything properly and add Vanilla essence.

Step 7 of 8

Add the dry ingredients to the wet ingredients and beat it for a minute just enough till everything blends well.

Step 8 of 8

Now spoon the mixture into the muffin case. Bake for 18 to 20 minutes until risen and baked properly.