Red Velvet Muffins Without Dyes and Gluten: from Blender

A practical blender recipe for Red Velvet Muffins, without colorings and gluten-free, with natural beetroot juice

A simple (blender) and natural version of the classic Red Velvet, without artificial colors, without wheat and without mystery, with white chocolate mixed into the dough

Recipe for 4 people.

Gluten free, vegetarian

Preparation: 01:50 + cooling time

Intermission: 00:40

TOOLS

1 baking tray(s) or cupcake mold(s) (or more) with 12 cavities, 5 paper cupcake molds or silicone molds (or more), 2 bowls, 1 strainer(s), 1 spatula(s) , 1 pan(s)

EQUIPMENT

conventional + blender

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Ingredients REDUCED BEET JUICE

– 200 g of fresh beetroot, peeled and cut into pieces.

– 20 ml lemon (juice)

– 200 ml of water, filtered, or enough to blend the juice in the blender and obtain the desired quantity. If you use the centrifuge it is not necessary. (optional)

NATURAL RED VELVET MUFFIN WITHOUT GLUTEN Ingredients – DOUGH:

– 120 ml of reduced beetroot juice, already prepared

– 60 ml of oil + a little for greasing if necessary

– 2 eggs (large)

– 3 teaspoon(s) of lemon (juice)

– 150 g of sugar

– 160 g of gluten-free flour mix

– 2 teaspoons of chemical yeast ^THE

– 1 teaspoon vanilla essence (optional)

Ingredients TO COMPLETE:

– 1 cup(s) gluten-free white chocolate, crushed or chopped

PREPARATION:

1. Separate the recipe ingredients and utensils. The yield is 5 5cm ravioli for every 2 portions. The gluten-free flour mixture used was purchased ready-made and contains rice flour, corn starch, cassava starch and xanthan gum. For the other compositions, be careful to add the mix to your recipe, doing it little by little.
2. Start by preparing the reduced beetroot juice, as it needs to cool to be used (see preparation) – the juice can be prepared in advance and stored in the fridge for 5-7 days.
3. Sift the dry ingredients of the recipe (gluten-free flour mix, yeast).
4. Sprinkle the flaked (or chopped) white chocolate with a little of the gluten-free flour mix and set aside.
5. Monitor the beetroot juice and turn off when it is concentrated (reduced to the amount needed for the recipe).
6. Preheat the oven to 180°C.
7. Separate the cupcake mold and the molds, inserting them into the cavities. If necessary, grease them with a little oil.

PREPARATION:

Preparation of reduced beetroot juice (do this step in the pre-preparation):

1. Wash, peel and cut the beetroot into small pieces.
2. Place it in the blender with the water and blend until the juice forms.
3. Filter the juice and put it in a pan.
4. Add the lemon juice and cook over low heat, without a lid, until it has reduced by half (about 30 to 45 minutes, time may vary). Stir occasionally, keep on low heat.
5. In the meantime, go back to preliminary preparation – point 3.

Natural Red Velvet muffin dough – without colorings and wheat/gluten free:

1. Place the oil, reduced cold beetroot juice, egg(s), lemon juice, sugar and vanilla essence (optional) into a blender. Beat until well mixed.
2. Gradually add the dry ingredients (mixture of gluten-free flour and yeast) to the blender, whisking again to combine.
3. Check the cooking of the dough: it should be fluid but slightly thick, like pancake batter.
4. Add chopped or chopped white chocolate to the mixture and mix well.
5. Pour the mixture into the previously prepared paper or silicone molds, filling them about 3/4 full.
6. Place in the preheated oven at 180°C and bake for 20 – 30 minutes, or until a toothpick inserted into the center of the muffins comes out clean.
7. Remove from the oven, turn off and let cool completely.
8. The muffins turn a redder color after sitting at room temperature for a while.
9. Remove from molds (optional).

FINALIZATION AND ASSEMBLY:

1. Serve the Natural Red Velvet Muffins (without dyes and gluten-free) and enjoy this simple to prepare delight.
2. Store for up to 3 days in airtight containers at room temperature.

a) This ingredient(s) may contain traces of gluten due to cross-contamination. Gluten does not cause any harm or discomfort to people who are not sensitive or allergic to lactose and can be consumed in moderation without any harm to health. Consumption by celiac patients, even in small quantities, can cause various reactions. We therefore always recommend reading the labels of this ingredient(s) and other ingredients that may not be marked very carefully and opting for brands that certify that the product does not contain GLUTEN.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.