Beetroot Muffins

We’re quite fond of baked goods, here at our house. Knowing that too much of them are harmful, especially when purchased from the market – I have finally begun to bake more. The toughest part is to make a healthy version of the favorites.

Beetroot puree has been my kiddo’s favorite! I know, doesn’t sound very great! So, I thought it will be great to bake some healthy beetroot muffins. Muffins are a great way to sneak vegetables into something that is a wonderful kids snacks option. You can trick them into eating it, without them realizing that it contains vegetables.

Our whole family liked the earthy flavor and the natural sweetness of beetroot muffins. I prefer to use the natural vanilla extract and jaggery powder instead of sugar, as jaggery helps to boost immunity.

How to sneak in nutrition:

Instead of your normal muffins, this is a healthy way to include vegetables in your kid’s diet. The beetroot makes the muffins moist and delicious. The flavor  of beetroot is mild, and those kids who do not prefer to eat vegetables will surely relish these reddish muffins. Beetroot also helps to increase the stamina and it is loaded with vitamin C, fiber, and potassium. It also helps to flush out the toxins from the body. It is also a natural blood purifier and liver cleaner.

 

Ingredients:

• 1½ cups of all-purpose flour (or maida)
• ½ cup of whole wheat flour
• 3 teaspoon of cinnamon powder
• 1 teaspoon of  baking soda
• ½ teaspoon of baking powder (aluminium free brand)
• ½ tsp of salt
• 1 cup of  jaggery powder
• ⅓ cup of butter/ghee
• 2 large eggs
• 1 tsp of pure vanilla extract
• 2 cups of peeled, grated raw beetroot
• ½ cup of  raisins

Preparation Method

Preheat the oven to 180 °C. grease your muffin tray with butter or oil.

Take a bowl and mix all the dry ingredients together, take all purpose flour, wheat flour, baking soda, baking powder, salt, cinnamon powder together.

Peel the beetroots and blend in food processor. Take another bowl and add jaggery powder and butter, beat it with the help of electric beater until it becomes light and fluffy.

Break the eggs and separate egg white and add to the mixture.

Add the white portion and beat it for 1-2 minutes or till it starts to become stiff.

To this add egg yellow and beat the mixture for 30-60 seconds.

To the final mixture add vanilla essence, beetroot, and raisins and mix gently with the help of spatula.

Gradually mix the dry ingredients with the mixture at a low speed or you can simply fold the dry ingredients into the mixture. Don’t, over mix, it will make the muffins hard.

Add 3/4 batter to each muffin tins or tray and bake it for 20 minutes, until it becomes golden brown in color.Check it with a toothpick, it should come out clean from the center. If not done, bake for another 2-3 minutes.

Allow the muffin tray to cool for 10-15 minutes. Enjoy!