A muffin recipe after quiet some time here.I like to bake muffins more than a cake when we need a quick treat.Some how I feel baking a muffin is much more simple than cake,also it takes much less time.I often bake different kind of muffins for snacks and I mostly use whole wheat with very little maida.Strangely I don’t do this with cakes,for me cake is kinda special and I don’t do anything to “healthify” it :P.This muffin also happens to be one dish I cooked long back and waiting in dark.The recipe is fairly straight forward and very simple yet yields such a tasty,fluffy and moist muffins,making it hard to believe that it is egg less.The addition of curd and beetroot along with some oil makes this really soft and moist.I have used 75% wheat flour here and if you choose to use maida fully this becomes even more light and soft.Best served warm with coffee/kids snack box.
Chocolate beet root muffin recipe
Star ingredients:Cocoa powder,wheat flour and beetroot
Time:15 minutes+18-20 minutes
3/4 cup minus 2 tablespoons all purpose flour
1/4 cup cocoa powder
1 cup shredded beetroot
1/2 cup-3/4 cup sugar
1/3 cup oil
3/4 cup curd
3 tablespoons milk
1 teaspoon vanilla/almond extract
1 teaspoon baking powder
1/4 teaspoon salt
1.Preheat oven to 180C.Beat sugar and curd until well mixed.Add oil and mix well.
2.Sift maida along with cocoa powder,baking powder and salt.
3.Add the dry ingredients to curd mixture and mix well in same direction.
4.Add the milk and mix well.Fold the shredded beets to the batter and mix just once or twice. and
5.Spoon in the batter to a greased and lined muffin tin.Bake for 18-20 minutes,until a tester comes out clean.
6.Allow to cool for 5-7 minutes,serve warm
1.You can avoid cocoa and use 3/4 cup wheat flour if prefrred
2.If you want you can puree the beets and add to the batter while mixing wet ingredients.