Craving something indulgent yet healthy? These Red Velvet Muffins made with beetroot flour are a guilt-free treat, combining the rich flavor of cocoa with the natural sweetness of jaggery. Soft, moist, and delicious, they are perfect for any occasion!
Ingredients:
- Beetroot Atta – 220 gm
- Cocoa Powder – 10 gm
- Jaggery Powder – 200 gm
- Baking Powder – 12.5 gm
- Vanilla Extract – 10 ml
- Vinegar – 15 ml
- Milk – 110 ml
- Curd – 150 ml
- Salt – 2 gm
- Ghee – 80 ml
Instructions:
- Preheat the Oven: Preheat to 160°C. Prepare the muffin tray by lining it with muffin cups and greasing the cups with ghee.
- Prepare the Wet Mix:
- In a mixing bowl, whisk together ghee and jaggery powder until well combined.
- Add milk, curd, vanilla extract, and vinegar. Mix and whisk well until smooth.
- Prepare the Dry Mix:
- In a separate bowl, combine beetroot atta, baking powder, salt, and cocoa powder.
- Combine:
- Gradually add the dry mixture into the wet mixture. Stir until just combined. Do not overmix to ensure the muffins stay light and fluffy.
- Fill the Muffin Tray: Fill each cup up to ¾ full with the muffin batter.
- Bake: Bake for 20 minutes at 160°C.
- Check with a toothpick – if it comes out clean, the muffins are done. If not, bake for an additional 5 minutes and recheck.
- Cool and Serve: Allow the muffins to cool before serving. Enjoy!