Pink Muffin | Ghar Ka Dabba | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

Soft and spongy muffins made with beetroot and honey adding some nutrition to your plate!

PINK MUFFINS

Ingredients

2 medium bananas
3 tbsps flax seeds (alsi) powder
1 cup boiled beetroot puree
¾ cup honey
¾ cup coconut oil
1½ cups rice flour
1 tsp baking powder
A pinch of salt
¼ cup cocoa powder
3 tbsps roughly chopped walnuts + for sprinkling
Fresh fruits to serve

Method

1. Preheat the oven at 180˚C. Take bananas on a baking tray and roast for 10-15 minutes.
2. Meanwhile, take flax seed powder in a bowl and add ½ cup water and mix well. Set aside for 5 minutes.
3. Peel the bananas and add them into a large bowl, mash them with a fork. Add the flax seed mixture into it. Add beetroot puree, honey, coconut oil and whisk till well combined.
4. Sieve rice flour, baking powder, salt and cocoa powder directly into the bowl. Add walnuts and fold the mixture till well combined.
5. Transfer the prepared batter into a piping bag and pour into individual cupcake moulds and gently tap. Sprinkle walnuts and place the cupcakes on a baking tray and bake in a preheated oven for 20 minutes. Allow to cool to room temperature.
6. Pack the prepared cupcakes in a tiffin box and pack it along with fruits.

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