Eggless Broken wheat Beetroot Jaggery Cup Cakes

Name: Eggless Broken wheat Beetroot Jaggery Cup Cakes
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup roasted broken wheat / dalia; 1/2 cup wheat flour; 1/2 cup powdered jaggery; 1/2 cup beetroot paste; 1/2 cup olive oil or refined oil; 1/4 cup buttermilk(I made it with lukewarm milk & lemon juice); 1/2 tsp baking powder; 1/4 tsp baking soda; 1 pinch salt; 1/4 tsp vanilla essence; 1 handful crushed almonds

Deepanjali Das @cook_12477078

#GA4
#week22
These moist, soft muffins are so healthy ,delicious cup cakes prepared with the most healthy ingredients like broken wheat , beetroot juice, jaggery.I used here the healthier ingredient wheat instead of refined flour.

Deepanjali Das @cook_12477078

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Ingredients

30 mints

4 servings

1 cuproasted broken wheat / dalia
1/2 cupwheat flour
1/2 cuppowdered jaggery
1/2 cupbeetroot paste
1/2 cupolive oil or refined oil
1/4 cupbuttermilk(I made it with lukewarm milk & lemon juice)
1/2 tspbaking powder
1/4 tspbaking soda
1 pinchsalt
1/4 tspvanilla essence
1 handfulcrushed almonds

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Steps

30 mints

1

In a bowl take oil, beetroot paste, buttermilk & blend it well.
2

Soak roasted broken wheat/dalia for 10 to 15 mints & then blend it to a smooth paste.
3

Seive wheat flour with baking powder, baking soda.
4

Add powder jaggery, broken wheat paste, wheat flour,vanilla essence to the wet batter & fold everything well.
5

Preheat the oven at 180 degree centigrade for 10 mints.
6

Pour batter in cup cake moulds & bake them for 30 mints or till a toothpick insert in the centre of the cake comes out clean.
7

The delicious,superbly healthy cup cakes are ready to serve.
8

Serve them on a serving plate with tea or coffee as a tea time snacks & enjoy.