Eggless Beetroot (Red Velvet) Muffin

Another great eggless recipe. I have used this recipe for both cupcakes and a cake. This recipe is really forgiving and has a great taste. I used shredded beetroot (squeezed dry) in the batter. It is a fairly easy recipe and very quick.

Yields: 6 muffins

80 gm butter ( room temperature)
80 gm sugar
A pinch of salt
50 gm milk
120 gm all purpose flour
1/4 tsp baking soda
1/2 tsp baking powder
80 gm shredded beetroot ( squeezed dry)

  1. Preheat the oven to 375F/190C.
  2. Using a whisk, cream the butter, sugar and salt till light and fluffy
  3. Sieve the flour  and add all the dry ingredients and beetroot to it. Now add milk and the creamed butter alternatively. Do not over mix.
  4. Bake for 10 – 15 minutes or until the toothpick inserted in the center comes out clean.

Tip: You can use this mixture and bake a small 6 inch cake. I have done that and it has come out perfectly. I have used the recipe as a base for an eggless cake and decorated it with cream cheese frosting for a birthday cake.