Ingredients

The following ingredients have 4 Servings
  • 1 ½ Cup-All-purpose flour (Maida)
  • 1 tbsp-Cocoa powder
  • 2/3 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

Instruction

  • 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.