Today’s recipe is ‘Carrot Beetroot Muffins’. An easy dessert recipe, which is a perfect partner for a glass of milk during breakfast or as a tea-time snack. You can even pack it for your kid’s lunch box as it is healthy and contains two nutritious vegetables. These muffins are just like carrot cake except that it is a muffin and instead of an apple we are adding beetroot in this.
Carrot Beetroot Muffins requires mainly – Plain flour/maida, carrot, beetroot, eggs, sugar, ground cinnamon, and vanilla. To get spongy and moist cinnamon-scented muffins please keep the ratios same as mentioned. (Note: Please adjust your sugar quantity according to the sweetness of your carrots and beetroots.)
For more cakes and muffins recipe, you can check – Vanilla Tutti Frutti Sponge Cake | how to make sponge cake, Eggless Whole Wheat Banana Cake, Vanilla Choco Chips Cake (Pressure Cooker Recipe), Chocolate Chips Vanilla Muffins Recipe.
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Total Duration: 45 mins
Ingredients for Carrot Beetroot Muffins
|Plain Flour / Maida||1-1/3 cup|
|Carrot (grated)||1-1/3 cup|
|Beetroot (grated)||1/4 cup|
|Powdered Sugar||1/2 cup or as per taste|
|Baking powder||1 tsp|
|Baking soda||1/2 tsp|
|Vanilla essence||1/2 tsp|
|Cinnamon powder||1/2 tsp|
Method for Carrot Beetroot Muffins
- Pre-heat your oven to 180 C for 10 mins.
- Start with dry ingredients first. In a bowl, sieve plain flour, add baking soda, baking powder, grounded cinnamon, powdered sugar, and salt.
- Mix everything well.
- In another bowl, mix all the wet ingredients eggs, oil, and vanilla essence.
- Whisk everything nicely.
- Prepare a well in the dry ingredients mix.
- Add wet ingredients to the dry ingredients.
- Add grated carrots and beetroot.
- Mix everything well. Do not mix vigorously.
- Grease muffin mould or add muffin liners. Pour 1 Tbsp batter into each greased mould. Keep some space, for muffins to rise.
- Bake muffins for 15 mins at 180 C. Insert a toothpick in the centre and check if muffins are ready or not.
- Remove muffins when they cool down completely and serve hot.