Beetroot Muffins
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
  • 1½ cups of all-purpose flour (or maida)
  • ½ cup of whole wheat flour
  • 3 teaspoon of cinnamon powder
  • 1 teaspoon of  baking soda
  • ½ teaspoon of baking powder (aluminium free brand)
  • ½ tsp of salt
  • 1 cup of  jaggery powder
  • ⅓ cup of butter/ghee
  • 2 large eggs
  • 1 tsp of pure vanilla extract
  • 2 cups of peeled, grated raw beetroot
  • ½ cup of  raisins
  1. Preheat the oven to 180 °C. grease your muffin tray with butter or oil.
  2. Take a bowl and mix all the dry ingredients together, take all purpose flour, wheat flour, baking soda, baking powder, salt, cinnamon powder together.
  3. Peel the beetroots and blend in food processor. Take another bowl and add jaggery powder and butter, beat it with the help of electric beater until it becomes light and fluffy.
  4. Break the eggs and separate egg white and add to the mixture.
  5. Add the white portion and beat it for 1-2 minutes or till it starts to become stiff.
  6. To this add egg yellow and beat the mixture for 30-60 seconds.
  7. To the final mixture add vanilla essence, beetroot, and raisins and mix gently with the help of spatula.
  8. Gradually mix the dry ingredients with the mixture at a low speed or you can simply fold the dry ingredients into the mixture. Don't, over mix, it will make the muffins hard.
  9. Add ¾ batter to each muffin tins or tray and bake it for 20 minutes, until it becomes golden brown in color.Check it with a toothpick, it should come out clean from the center. If not done, bake for another 2-3 minutes.
  10. Allow the muffin tray to cool for 10-15 minutes. Enjoy!
Recipe by Mommy Republic at