The 2nd Golden Rule

“Everything in moderation.”  That is until you’re making a crumble topping for a cinnamon muffin on Christmas morning.  Oh who am I kidding?  Any morning calls for an overabundance of crumble topping.

After a terrible month of horrific fires burning throughout Santa Barbara county, cars dusted with layers of ash like snow, deserted streets because of evacuations and air quality… With the best fire fighters in the world, the Thomas Fire was finally contained.  They delivered the gifts of fresh air and safety.  We are indebted to these brave men and women.  In the last few days, it finally started to feel like Christmas time.

So the fire is blazing, Julie Andrews is singing “Joy to the World”, the egg dish is cooking, muffins have been iced, and Paul and I are sipping on mimosas.  I am grateful.

P.S. I think I’ve made these muffins before, but I can’t remember.  So here’s the recipe again.

Coffee Cake Muffins (recipe care of

MUFFIN INGREDIENTS:  1 1/2 cups all-purpose flour, 1/2 cup light brown sugar, 2 teaspoons baking powder, 1 teaspoon cinnamon, 1/4 teaspoon baking soda, 1/4 teaspoon salt, 3/4 cup milk, 1/3 cup canola oil, 2 large eggs

CRUMBLE INGREDIENTS:  1/3 cup sugar, 1/3 cup brown sugar, 1 teaspoon cinnamon, 1/4 teaspoon salt, 1/2 cup (1 stick) unsalted butter (melted), 1 1/2 cups all-purpose flour

GLAZE INGREDIENTS:  1/4 cup confectioners’ sugar, 1/2 teaspoon vanilla extract, 1 teaspoon milk (I doubled this.)

DIRECTIONS:  Preheat oven to 375 degrees F. Line a 12-cup standard muffin tin with paper liners or coat with nonstick spray; set aside.  To make the crumb topping, combine sugars, cinnamon and salt in a medium bowl. Whisk in melted butter. Add flour and stir using a rubber spatula just until moist. Spread out mixture on parchment paper to dry until ready to use.  In a large bowl, combine flour, sugar, baking powder, cinnamon, baking soda and salt.  In a large glass measuring cup or another bowl, whisk together milk, canola oil and egg. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.  Scoop the batter evenly into the muffin tray. Sprinkle with reserved crumb topping, using your fingertips to gently press the crumbs into the batter. Place into oven and bake for 15-17 minutes, or until a tester inserted in the center comes out clean.  To make the glaze, combine confectioners’ sugar, vanilla and milk. Whisk until smooth. If the glaze is too thin, add more confectioners’ sugar as needed.  When the muffins are done, cool for 10 minutes and drizzle the glaze on each muffin.  Allow glaze to set before serving.

Sausage Hash-brown Breakfast Casserole (recipe care of

NOTES:  I altered this recipe because it’s just for Paul and me.  I cut everything in half except for the eggs.  I also added a diced red peppers, red onion, and spinach.  It’s super easy and can be played with to your liking.

INGREDIENTS:  1 pound mild ground pork sausage, 1 pound hot ground pork sausage, 1 (30-ounce) package frozen hash browns, 1 1/2 teaspoons salt (divided), 1/2 teaspoon pepper, 1 cup shredded Cheddar cheese, 6 large eggs,  2 cups milk

DIRECTIONS:  Cook sausages in a large skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Drain well.  Prepare hash browns according to package directions, using 1/2 teaspoon salt and pepper.  Stir together hash browns, sausage, and cheese. Pour into a lightly greased 13- x 9-inch baking dish.  Whisk together eggs, milk, and remaining 1 teaspoon salt. Pour evenly over potato mixture.  Bake at 350° for 35 to 40 minutes.
Christmas Breakfast.jpg

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