Savory Quinoa Muffins (Gluten-Free)

• 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

1. 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.
2. 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.
3. 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.
4. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 minutes.

chicken broth, quinoa, cheese, jumbo eggs, bacon bits, onion powder, garlic, worcestershire sauce, salt, ground white pepper

Taken from www.allrecipes.com/recipe/239527/savory-quinoa-muffins-gluten-free/ (may not work)