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Preparation
Preheat oven to 400°F (200°C).
In a bowl, combine oil and milk.
Beat in eggs and chèvre cheese with a hand mixer for 2 minutes to blend ingredients thoroughly.
In another bowl, combine rye and whole-wheat flours, baking powder, salt, pepper, peas and thyme.
Stir dry ingredients into liquid mixture with a wooden spatula.
Fill greased muffin tin or one lined with paper muffin cups 2/3 full.
Bake 25 minutes or until a toothpick inserted in the centre of a muffin comes out clean and dry.
Cool 10 minutes before turning out.
Linda Montpetit, nutritionist. Providing a good deal of protein and fibres, these muffins are the perfect complement to a meal salad or a bowl of minestrone.