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Green Pea and Chèvre Muffins https://www.metro.ca/userfiles/image/recipes/muffins-aux-petits-pois-et-au-fromage-de-chevre-7301.jpg PT15M PT25M PT40M
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.
12
3 1/3 Tbsp. (50 mL) Selection canola oil 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
Green Pea and Chèvre Muffins

Green Pea and Chèvre Muffins

Rate this recipe
1 Vote
12
muffins
0:15
Preparation
0:25
COOKING
0:40
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 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
Imprimer ma sélection

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.

Source : Chef Caroline McCann

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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