Eggless Red Velvet Muffins
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Eggless Red Velvet Muffins
These Red Velvet Muffins are moist and spongy with subtle hints of chocolate and a mild tangy flavor. These healthy bakes are egg-less, butter-less and made using whole wheat flour, are sweetened with jaggery powder and are naturally colored with beetroot puree. What else can one ask for ? With a very simple recipe these egg-less red velvet muffins make a wonderful snack for kids and adults alike and a gorgeous dessert for the upcoming Valentine's Day.
A more about Red Velvet cake
Red velvet cake is a red, crimson or scarlet colored chocolate layer cake believed to have originated in Maryland in the 20th century. It is a soft and moist cake with a velvety crumb. It is a traditional cake often served with a classic cheese cream frosting. The common ingredients used are flour, buttermilk, butter, vinegar and cocoa. The red color of the cake is from the artificial red coloring used.
What goes into my version of Red Velvet Muffins? The Ingredients:
My version of red velvet muffins is a simple, healthy egg-less bake which can be enjoyed guilt-free. Like all my bakes, this one also replaces refined flour with whole wheat flour. Cocoa powder lends mild hints of chocolate while curd gives a little tang. Jaggery is my choice of sweetener in these muffins which compliments very well with the mild bitterness from cocoa. The highlight of any red velvet bake is the gorgeous crimson colour it has. I have not used any artificial coloring but naturally colored my muffins using cooked beetroot puree and trust me no one can even make out from the taste of the muffins, that it has beets used in them. I have pressure cooked the beetroots and then pureed them and used it without straining, so this bake has all the natural goodness of beetroots as well.
- Whole Wheat Flour: You may use whole wheat flour and plain flour in 1:1 ratio for a lighter texture.
- Beetroot Puree: cooked beetroots are pureed and used in this recipe, which not only lend a gorgeous color to the bake but also makes the muffins moist.
- Cocoa Powder: This recipe calls for use of a small quantity of cocoa powder, hence has mild chocolate flavors.
- Curd: You may use buttermilk instead if you wish too. I have used whisked homemade plain curd.
- Jaggery Powder: You may use any sweetener of your choice. I personally try to avoid refined sugar. If you cannot source jaggery powder, use coconut sugar for a healthier version.
- Oil: You may use any neutral cooking oil. I have used sunflower oil.
- Vanilla Extract: Compliments very well with the cocoa flavor.
- Baking powder and Baking soda are the leavening agents.
- Salt: Pinch of salt brings out all the flavors together.
Dietary Notes:
- Vegetarian
- Egg-less butter-less bake
- Kid Friendly
- Festive treat
- Healthy Dessert
- 1 cup whole wheat flour
- 1/2 cup beetroot puree* ( from 2 medium size cooked beets)
- 2 tablespoon cocoa powder
- 1/2 cup jaggery powder
- 1/4 teaspoon vanilla extract
- 1/4 cup curd
- 1/4 cup oil
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- Chopped cashews or white choco chips for topping (optional)
- * Refer recipe notes below
- Preheat the oven at 180 Degrees Celsius for 15 minutes. Grease or line the muffin tray with individual muffin liners. Sift the whole wheat flour, cocoa powder, baking soda, baking powder and salt in a bowl. Our dry ingredients are ready.
2. In another bowl, take curd and whisk it with jaggery powder until all the jaggery dissolves in it. Add oil and vanilla extract to it and give a good stir. To this add the beetroot puree and mix well using a balloon whisk. Our wet ingredients are also ready.
3. Add the dry ingredients to the wet ones gradually , in batches and blend the batter well by the cut and fold method. Do not over mix.
4. The batter looks so gorgeous, isn't it? It is not very runny but easily spoon-able. Spoon the batter in each muffin holder up to 3/4th of its capacity. You may choose to keep it plain or simply top it with white chocolate chips or some slivered nuts. I have added few broken cashew pieces as my little one likes nuts in his muffins.
5. Transfer the muffin tray in a preheated oven and bake the muffins at 180 degrees Celsius for around 25 minutes or until the tester toothpick comes out clean. Allow the muffins to cool down completely on a wire rack before transferring them to an air-tight container.
6. Serve the delicious eggless red velvet muffins plain or top it with some frosting and enjoy with your loved ones !
Recipe Notes:
- You may use whole wheat flour and plain flour in 1:1 ratio for a lighter texture.
- Red velvet muffins are usually colored with artificial food coloring, i have colored it naturally using beetroot puree. To make the beetroot puree, wash and peel 2 medium size beetroots and pressure cook them until tender. Puree the cooked beetroot on cooling and use it without straining.
- The muffins taste good on their own, however, you may sprinkle powdered sugar or top it with frosting.
- The muffins stay good at room temperature for a day and about a week on refrigeration in an air-tight container.
- The recipe can be easily doubled.
Would love to hear from you !
I hope you would love trying out this healthy and delicious Eggless Red Velvet Muffins using beetroot puree this Valentine's day. If you do so, feel free to share your feedback with use in the form of likes and comments in the section below this post.
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See you soon with yet another healthy and delicious creation from my Kitchen. Until then Stay safe and eat right !
Happy Cooking !
Happy Eating !
Regards
Poonam Bachhav
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February 11, 2021
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