Beetroot Chocolate Muffins

Ingredients:

• 1 cup Whole wheat flour

• 1 small Beetroot: Boiled and pureed

• 3 tbsp Cocoa powder: Unsweetened

• ½ cup Jaggery powder

• ¼ cup Milk

• 3 tbsp Oil

• ½ tsp Baking powder

• Pinch Salt

Recipe:

1. Preheat the oven to 180°C and line a muffin tray.

2. Whisk jaggery, oil, milk and beetroot puree until smooth.

3. Fold in flour, cocoa, baking powder and salt to a thick batter.

4. Fill muffin cups two-thirds full.

5. Bake for 22 to 25 minutes until a toothpick comes out clean.

6. Cool fully before serving.

‍

💡 Tip: The beetroot keeps these muffins moist for two days and adds iron without any earthy taste.