savory quinoa muffins (gluten-free)

Ingredients

• Servings: 6
• 1 cup chicken broth
• 1/2 cup quinoa
• 1 cup frozen chopped spinach, thawed and drained
• 1 cup shredded colby-jack cheese
• 2 jumbo eggs
• 1/2 cup bacon bits
• 1/2 teaspoon onion powder
• 1/2 teaspoon minced garlic
• 1 dash worcestershire sauce
• 1 pinch salt
• 1 pinch ground white pepper

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). grease or line muffin cups with paper liners, adding extra grease to the bottoms of the cups.
• cook chicken broth and quinoa together in a rice cooker or bring to a boil in a saucepan. reduce heat to medium-low, cover, and simmer until quinoa is tender and water is absorbed, 15 to 20 minutes.
• mix quinoa, spinach, colby-jack cheese, eggs, bacon bits, onion powder, garlic, worcestershire sauce, salt, and white pepper together in a bowl; spoon into the prepared muffin cups.
• bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 minutes.