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.

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3 1/3 Tbsp. (50 mL) Selection canola oil 1 1/2 cups (375 mL) 2 % milk 2 Irresistibles egg 1/2 cup (100 g) soft unripened chèvre cheese 1 cup (250 mL) rye flour 1 cup (250 mL) whole wheat flour 1 1/2 tsp. (7 mL) Selection baking powder salt and freshly ground pepper to taste 1 cup (250 mL) frozen green peas 1 tsp. (5 mL) finely chopped lemon thyme or regular thyme 1/2 tsp. (2 mL) finely chopped lemon zest if using regular thyme