Savory Quinoa Muffins (Gluten-Free) recipe
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Ingredients
- 1 cup chicken broth ½ cup quinoa 1 cup frozen chopped spinach, thawed and drained 1 cup shredded Colby-Jack cheese 2 jumbo eggs ½ cup bacon bits ½ teaspoon onion powder ½ teaspoon minced garlic 1 dash Worcestershire sauce 1 pinch salt 1 pinch ground white pepper
Nutrition Info
- 199.7 caloriescarbohydrate: 11.2 gcholesterol: 105.2 mgfat: 11.2 gfiber: 1.8 gprotein: 14.2 gsaturatedFat: 5.3 gservingSize: -sodium: 458.1 mgsugar: 0.5 gtransFat: : -unsaturatedFat: : -
Directions Savory Quinoa Muffins (Gluten-Free)
Directions
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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.