California Muffins
Golden, hearty California Muffins loaded with bran, dates, and nuts, offering a wholesome breakfast or snack option with a moist texture and appealing flavor combination.
Ingredients
Instructions
- Dissolve baking soda in boiling water; let it cool.
- Cream together shortening and sugar.
- Add the cooled water mixture and 1 egg; beat well.
- Stir in the remaining ingredients in order given, beating well after each addition.
- Store the batter in the refrigerator overnight or up to 6 weeks.
- Preheat oven to 375°F (190°C).
- Pour the batter into muffin tins.
- Bake for 20 minutes or until golden brown.
- Yield: approximately 3 dozen muffins.
Tips & Substitutions
For a lighter texture, consider replacing half of the shortening with applesauce or Greek yogurt. If you're out of buttermilk, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes. You can also experiment with different nuts or dried fruits, like cranberries, to customize your muffins. This recipe is a great way to use up leftover cereal and can easily be adapted to fit vegetarian recipes.
Serving Suggestions
These California Muffins are delicious served warm with butter or jam. They pair beautifully with a cup of coffee or tea for breakfast or an afternoon snack. For a complete meal, serve them alongside a fresh fruit salad or yogurt. They are also a wonderful addition to brunch spreads or as a grab-and-go option for busy mornings.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, wrap them individually in plastic wrap and freeze for up to 3 months. To reheat, simply pop them in the microwave for 15-20 seconds or warm them in a toaster oven until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of California Muffins contains roughly 169 calories, with 5g protein, 25g carbohydrates, and 6g fat. It is a good source of protein (10% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these muffins gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum for better structure. Additionally, check other ingredients like baking soda and cereals to ensure they are certified gluten-free.
What can I use instead of shortening?
If you prefer not to use shortening, you can substitute it with an equal amount of unsalted butter or coconut oil. Both alternatives will impart a slightly different flavor and texture but will still yield delicious muffins.
How do I know when the muffins are done baking?
Muffins are done when they are golden brown on top and a toothpick inserted into the center comes out clean or with a few moist crumbs. Be careful not to overbake, as this can lead to dry muffins.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).