Hello everybody, it is me again, Dan, welcome to my recipe site. Today, we’re going to make a distinctive dish, eggless healthy beetroot muffins. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Eggless Healthy Beetroot Muffins is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. Eggless Healthy Beetroot Muffins is something that I’ve loved my entire life. They are fine and they look fantastic.

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

The ingredients needed to make Eggless Healthy Beetroot Muffins:

1. Get 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. Prepare 1/2 cup sugar I have used raw sugar
5. Take 2 beetroot boiled and grated
6. Prepare 1 tsp baking soda
7. Prepare 1/2 tsp baking powder
8. Prepare 1/8 tsp salt a pinch
9. Get 1/2 cup refined oil any flavorless oil
10. Make ready 1 tsp vanilla extract
11. Make ready 1 tsp vinegar I have used apple cider vinegar
12. Get 3/4 cup water or a tbsp more to adjust the consistency of batter

Steps 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.

So that’s going to wrap it up with this special food eggless healthy beetroot muffins recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!