Easiest Way to Cook Delish Eggless Healthy Beetroot Muffins

You definitely want organic and nutritious nutrients to keep your body healthy and fit at all times. But no longer all recipes we can train at home. accordingly I will current natural recipes on my weblog especially for you. And when you are seeking Eggless Healthy Beetroot Muffins recipe then you are in the correct place. Instantly find another recipe here.

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Healthy living will always be a challenge. Hopefully after reading the article above, it will make you stronger in your desire to live a healthy life. Now it's time for us to go to the main menu, the eggless healthy beetroot muffins recipe. You can cook eggless healthy beetroot muffins using 12 ingredients and 7 steps. Here is how you do it.

The ingredients needed to cook Eggless Healthy Beetroot Muffins:

1. Take 1 cup of whole wheat flour.
2. Provide 1/2 cup of powdered oats I have ground the quick oats in a grinder.
3. Get 1/2 cup of milk powder.
4. Use 1/2 cup of sugar I have used raw sugar.
5. Prepare 2 of beetroot boiled and grated.
6. Take 1 tsp of baking soda.
7. Use 1/2 tsp of baking powder.
8. Provide 1/8 tsp of salt a pinch.
9. Take 1/2 cup of refined oil any flavorless oil.
10. You need 1 tsp of vanilla extract.
11. Take 1 tsp of vinegar I have used apple cider vinegar.
12. Provide 3/4 cup of water or a tbsp more to adjust the consistency of batter.

Instructions 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..

I made these muffins a long time back, but saved for posting this time when I am on vacation as I knew I would be short of posts. I really loved the simplicity of this recipe when I saw this here in this blog. Ingredients Add the grated cheese and combine well. Allow to cool down completely once out of the oven, store in an airtight box. These Eggless Blueberry Muffins are moist, sweet, buttery, tender, and absolutely delicious!

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