RecipeReplica: Spiced Beet N Cocoa Muffins

This is my egg-less variation of Singing Chef's Beet N Cocoa Muffins that I made over the weekend for my Mom who came for a visit and who also happens to be a staunch Lacto-Vegetarian.Obviously she was pleased with my effort and the outcome of this endeavor.This makes its way to "Tried and Tasted" event, brainchild of Zlamushka,of Burnt Mouth, hosted @ Dil Se and to the Bake-off Event@ Versatile Kitchen.

Ingredients:

• All-purpose Flour - 1 cup
• Whole Wheat Flour - 1/3 cup
• Unsweetened Cocoa Powder -  1/3 cup
• Sugar -  1/2 cup or more if desired
• Finely Grated Beet - 1 cup
• Baking powder - 3 tsp
• Olive Oil - 1/2 cup
• Partly Skimmed Milk - 1 cup + 4 tbsp
• Cinnamon Powder - 1/2 tsp
• All-spice - 1/2 tsp
• Vanilla Extract - 1/2 tsp

Procedure:

• Preheat the oven to 350 degrees F.
• Sift both the flour, baking powder, cocoa powder in a bowl.Sprinkle salt, ground cinnamon, all-spice and sugar. Mix to evenly incorporate.
• Combine milk, oil, vanilla extract in another bowl. 
• Throw flour in 2-3 batches and whisk gently.
• Add the grated beet to the mixture and mix but not over mix.
• Grease the wells of muffin pan with oil.
• Distribute the mixture and bake on the top rack for 25-30 minutes.

Makes 6 big-headed muffins

Enjoy!