You all must have heard about red velvet cakes and cupcakes. I’m going to introduce you to my uniquely flavored – Rose Velvet Muffins. It’s extremely tasty and healthy, it’s made with Almond flour and Rose syrup which explains the name and the beautiful color.
It’s Gluten Free and Egg Free too !
Rose syrup might sound new to you all, but we Indians use this to make so many things likes sweets, summer coolers, milk shakes, ice creams and more.
But my crazy experiment with this syrup in baking resulted in these amazing muffins which has this floral scent and the pink color which makes it so fun and girly
Eggless, Gluten free – Rose Velvet Muffins
Don’t you feel like taking a bite of this ? Who doesn’t love muffins ? It’s a great on the go breakfast. My kids love to take this as a snack to school. It’s yummy and healthy and so pretty to look at.
This is my family’s favorite. I’m so excited to share this recipe with you all ..
- Almond flour – 1 cup
- Gluten free flour (Or) All purpose flour – 1/4 cup
- Baking powder – 1/2 teaspoon
- Baking soda – A pinch
- Salt – small pinch
- Sweetened condensed milk – 1/4 cup
- Rose syrup – 1/4 cup
- Milk – 1/4 cup
- Melted butter – 1/4 cup
- Vanilla extract – 1 teaspoon
This recipe makes exactly 24 mini muffins (2 trays)
In a large bowl mix all the dry ingredients with a fork and keep it aside.
Melt the butter in a glass bowl and add all the wet ingredients and mix it well.
Now pour the wet mix to the dry mix and gently combine it with a spatula.
Remember to pre heat the oven at 350*F for 10 minutes.
Put the cute liners in the muffin pan
Fill it up to 3/4 th of each mould with a small spoon.
Put the tray in the oven and bake it for 15 minutes at 350*F.
Take it out promptly ..
I would let them cool for sometime it really helps to peel the liner easily.
I’m telling you, it’s so hard to resist. I can understand the kids being impatient, even I couldn’t wait…
Look how cute they are !
Now they have cooled down let’s taste one…
Look how soft and fluffy it is …
I wish you could be here to taste one with me, it smells and tastes amazing !
Who said Gluten Free can’t be good? I’m happy to say, Get ready to indulge !
Mmm… So Delicious !
Rose syrup is made by boiling rose petals in water to extract the flavor, then filtered and added with sugar and food color to make a syrup. It’s available in Indian grocery stores or you can buy it online.
There are so many brands to choose from, my favorite is the Guruji brand. Dabur and Haldiram’s is good too.
In this recipe condensed milk acts as eggs, so there is no need to add egg replacer.
You can use All purpose flour instead of Gluten free flour, no need to alter the recipe.
Instead of Almond flour, you can use Coconut flour or powdered quick cook Oats to get the same texture.
Instead of Rose syrup you can use…. Maple syrup, Agave syrup or Honey with 2 teaspoons of Rose extract or Rose water.
For the color you can use 2 teaspoons of fresh beetroot juice or pink food color.
I have tried this recipe with all these substitutes and it has come out great.
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