Beetroot Muffin
#5m3
Muffins are so varied in nature and I baked with Beetroot. With Beetroot the taste was so sweet and good. Please do try, thank you
Beetroot Muffin
#5m3
Muffins are so varied in nature and I baked with Beetroot. With Beetroot the taste was so sweet and good. Please do try, thank you
Open in Cookpad AppSteps
- 1
Grate the Beetroot and in a linen cloth, extract the juice. Set aside in two different bowls the grated Beetroot and juice
- 2
Add yogurt, castor sugar to it and whisk until sugar dissolves. Add green cardamom powder and mix.
- 3
Add All-purpose Flour to grated Beetroot. Mix well
- 4
In another bowl add the yogurt mix, sift the All-purpose Flour or Maida, baking powder, baking soda, salt and mix with spatula. Add Beetroot mix to it. Add melted butter to it and fold well with a spatula.
- 5
Add Beetroot juice and fold well with spatula.
- 6
Add the mixture in cupcake liners and bake for 20 mins in 180 deg C. Set aside to cool completely
- 7
To make the frosting - add cream cheese to a bowl, beat roll fluffy. Add condensed milk and beat again.
- 8
Add whipped cream to it, vanilla essence, and with spatula fold well. Add the mix into a piping bag and make designs on the muffins
- 9
Garnish with roasted walnuts and blanched pistachios
Cooksnaps
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