Prep Time: 10min
Bake Time: 20min
Total Time: 30min
Yield: 8 Muffins
Ingredients
1 Cup All Purpose Flour
2 Medium Sized Beetroots
3/4 Cup Powdered Sugar
1 1/2 Tspn Baking Powder
1 Tblspn Unsweetened Cocoa Powder
1/3 Cup Yogurt/Curd
Pinch of Salt
1/4 Cup Vegetable Oil
1 Tspn Lemon Juice
1 Tspn Vanilla Extract
3 Tblspn Cashews, broken
Directions
- Add beetroot, enough water in a sauce pan & place it on a medium-high flame. Cover with a lid & boil for 15-20 minutes or until beetroot turns soft.
- Turn off the flame & allow it to cool at room temperature.
- Peel the beetroot skin & chop them into small pieces.
- Add chopped beetroot into a blender jar & blend into a smooth paste. Keep aside.
- Preheat the oven to 400F(204C).
- With an electric mixer on high; beat powdered sugar, yogurt & oil in a mixing bowl for 1-2 minutes to thicken.
- Add lemon juice, 1/2 cup of prepared beetroot paste, vanilla extract & beat for 1-2 minutes.
- On low speed add all purpose flour, baking powder, salt & cocoa powder but do not over-mix.
- Fold in broken cashews.
- Fill greased or paper-lined muffin cups three-fourths full with batter.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Remove the pan from oven, let it cool at room temperature & serve.
Note: Cover the left over muffins with a plastic wrap or foil to prevent drying out & stays fresh for 2-3 days at normal room temperature.
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