Eggless Healthy Beetroot Muffins
Eggless Healthy Beetroot Muffins

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, eggless healthy beetroot muffins. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Eggless Healthy Beetroot Muffins is one of the most popular of current trending foods in the world. It is appreciated by millions daily. It is simple, it’s fast, it tastes delicious. Eggless Healthy Beetroot Muffins is something that I’ve loved my entire life. They’re fine and they look wonderful.

To begin with this particular recipe, we must prepare a few ingredients. You can cook eggless healthy beetroot muffins using 12 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Eggless Healthy Beetroot Muffins:
  1. Make ready 1 cup whole wheat flour
  2. Make ready 1/2 cup powdered oats I have ground the quick oats in a grinder
  3. Take 1/2 cup milk powder
  4. Take 1/2 cup sugar I have used raw sugar
  5. Make ready 2 beetroot boiled and grated
  6. Get 1 tsp baking soda
  7. Make ready 1/2 tsp baking powder
  8. Get 1/8 tsp salt a pinch
  9. Take 1/2 cup refined oil any flavorless oil
  10. Make ready 1 tsp vanilla extract
  11. Get 1 tsp vinegar I have used apple cider vinegar
  12. Prepare 3/4 cup water or a tbsp more to adjust the consistency of batter
Instructions to make Eggless Healthy Beetroot Muffins:
  1. In a bowl sift dry ingredients - whole wheat flour, powdered oats, salt, baking powder and baking soda three to four times.
  2. In another bowl add oil, sugar and milk powder. Beat them well with a hand whisk till the sugar dissolves and the mixture becomes lighter.
  3. Add vinegar to it and let it stand for 5 minutes. In the meantime line the muffin tray with liners.
  4. Now add the boiled and grated beetroot. Mix them well. Add the sifted dry ingredients into batches and gently mix. Add water and mix. The batter should be of dropping consistency. Add a tbsp of more water if required.
  5. Pour the prepared batter into the liners. Pour 1/4 cup of batter into each liner or fill with the spoon.
  6. Bake in a preheated oven @180C for 20-25 minutes or till the toothpick, when inserted, comes out clean.
  7. The muffins are ready. Cool them on a wire rack and serve. They can be refrigerated for a week or frozen up to 2 months.

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