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<!DOCTYPE html>
<html>
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font-size: 16px;
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@page {
size: letter portrait;
margin: 0.25in;
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.name {
font-size: 18px;
font-family: Helvetica, sans-serif;
font-weight: normal;
margin: 0 0 10px 0;
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color: #605D5D;
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font-style: italic;
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.infobox p {
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line-height: 150%;
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font-weight: bold;
font-size: 14px;
text-transform: uppercase;
margin: 10px 0;
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.ingredients p {
margin: 4px 0;
}
/* To prevent nutrition/directions from getting too close
to ingredients */
.ingredients {
padding-bottom: 10px;
}
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clear:both;
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text-decoration: none;
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/* Full page specific styles */
.text {
line-height: 130%;
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.photobox {
float: left;
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.photo {
max-width: 140px;
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width: auto;
height: auto;
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.inline-image {
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width: auto;
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page-break-after: always;
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.recipe:first-child {
border-top: 0 none;
margin-top: 0;
padding-top: 0;
}
</style>
</head>
<body>
<!-- Recipe -->
<div class="recipe" itemscope itemtype="http://schema.org/Recipe" >
<div class="infobox">
<!-- Image -->
<div class="photobox">
<a href="https://www.healthylittlefoodies.com/wp-content/uploads/2018/01/savoury-muffins-in-lunch-tray-200x300.jpg">
<img src="Images/E6F7057F-6080-4E59-BD86-036DEF2FEB90/5FD13C3E-7942-4CF8-8CC6-362850705C25.jpg" itemprop="image" class="photo photoswipe"/>
</a>
</div>
<!-- Name -->
<h1 itemprop="name" class="name">Vegetable Savoury Muffins</h1>
<!-- Info -->
<!-- Rating, categories -->
<p itemprop="aggregateRating" class="rating" value="0"></p>
<p class="metadata">
<!-- Cook time, prep time, servings, difficulty -->
<b>Prep Time: </b><span itemprop="">15 minutes</span>
<b>Cook Time: </b><span itemprop="">20 minutes</span>
<b>Servings: </b><span itemprop="">Serves: 12 muffins</span>
<!-- Source -->
<b>Source: </b>
<a itemprop="url" href="https://www.healthylittlefoodies.com/vegetable-savoury-muffins/">
<span itemprop="author">healthylittlefoodies.com</span>
</a>
</p>
<div class="clear"></div>
</div>
<div class="left-column">
<!-- Ingredients -->
<div class="ingredientsbox">
<h3 class="subhead">Ingredients</h3>
<div class="ingredients text">
<p class="line" itemprop="recipeIngredient"><strong>250</strong>g Zucchini, grated</p><p class="line" itemprop="recipeIngredient"><strong>120</strong>g Carrot, grated</p><p class="line" itemprop="recipeIngredient"><strong>30</strong>g Frozen Peas</p><p class="line" itemprop="recipeIngredient"><strong>30</strong>g Frozen Corn</p><p class="line" itemprop="recipeIngredient"><strong>125</strong>g Cheddar Cheese, grated</p><p class="line" itemprop="recipeIngredient"><strong>½</strong> cup Milk</p><p class="line" itemprop="recipeIngredient"><strong>¼</strong> cup Plain Greek Yoghurt</p><p class="line" itemprop="recipeIngredient"><strong>¼</strong> cup Olive Oil</p><p class="line" itemprop="recipeIngredient"><strong>2</strong> Eggs</p><p class="line" itemprop="recipeIngredient"><strong>250</strong>g Plain Wholemeal Flour</p><p class="line" itemprop="recipeIngredient"><strong>3</strong> tsp Baking Powder</p>
</div>
</div>
<!-- Nutrition (in two-column mode it goes below the ingredients) -->
</div>
<div class="right-column">
<!-- Description -->
<!-- Directions -->
<div class="directionsbox">
<h3 class="subhead">Directions</h3>
<div itemprop="recipeInstructions" class="directions text">
<p class="line">Preheat oven to 180C / 350F</p><p class="line">Place the zucchini and carrot onto a clean dish towel and wrap it around the vegetables. (see image above) Squeeze all the juice out. *SEE NOTE 2</p><p class="line">Place the zucchini and carrots into a large mixing bowl along with the peas and sweetcorn. Add the cheese, milk, yogurt, olive oil and egg and stir until combined.</p><p class="line">Mix the flour and baking powder together and then slowly add to the wet ingredients. Fold in gently, until just combined. *SEE NOTE 3</p><p class="line">Spray a 12 hole muffin tray with oil or grease with butter. Spoon the mixture, equally, between the 12 muffin sections. Bake for 20-25 mins. *SEE NOTE 4</p>
</div>
</div>
<!-- Notes -->
<div class="notesbox">
<h3 class="subhead">Notes</h3>
<div itemprop="comment" class="notes text">
<p>I used a plain wholemeal flour, I am currently living in Australia and find their wholemeal flour whiter in colour and it appears more processed than the wholemeal flour I was used to in the UK. I can not guarantee what the results will be like with less processed wholemeal flour as I haven't tested although some people have commented that it produced a denser muffin. The recipe will also work well with plain / all purpose flour.</p><p>Don't throw away the juice. Save it and add it to smoothies or pasta sauces etc.</p><p>Don't be tempted to over stir the mixture. The mixture should be lumpy, thick and looking very messy. It should only take around 10 strokes with your wooden spoon.</p><p>Every oven is different, so while you should still follow the bake time in this recipe, use a skewer to test your muffins a couple minutes before the end of the bake time. Your skewer will come out clean if they are ready.</p>
</div>
</div>
<!-- Nutrition (in regular mode it goes below the notes) -->
<!-- Used in two different places depending on the recipe layout -->
<div class="nutritionbox textbox">
<h3 class="subhead">Nutrition</h3>
<div itemprop="nutrition" class="nutrition text">
<p>Cholesterol 42.3mg<br/>Sodium 98.4mg<br/>Carbohydrates 19.1g<br/>Protein 7.9g</p>
</div>
</div>
</div>
<div class="clear"></div>
</div>
</body>
</html>
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