Green Pea and Chèvre Muffins

Green Pea and Chèvre Muffins
  • 12 muffins
  • 0:15 Preparation
  • 0:25 Cooking
  • 0:40 Total Time


Add all
  • 3 1/3 Tbsp.
    (50 mL)

    Selection canola oil

  • 1 1/2 cups
    (375 mL)

    2 % milk

  • 2

    Irresistibles eggs

  • 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


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.

Source: Chef Caroline McCann