Crumb Cake & Muffin Mix, Gluten Free, Cinnamon Swirl

20 oz.

for Personal Shopping

Crumb Cake & Muffin Mix, Gluten Free, Cinnamon Swirl
Product Details

New. A family tradition since 1932. Gluten free. Certified Gluten-free. Total fat 2.5 g (Amount in mix and dropping). Family owned since 1932. Since we introduced our easy-as-pie crust mix in 1932, we've been finding delicious ways to bring people together. To this day, our family still loves creating mixes to make and share with the people you love. Your mind will soon enter a state of swirling bliss. Stay in touch! M-F 7am-4pm (PT). 1 (800) 457-7744. Facebook. Instagram. Twitter. Pinterest. (hashtag)krusteaz. Content may settle. Product sold by weight not volume.100% recycled paperboard minimum 35 % post - consumer content.


Cake Mix Ingredients: Sugar, Whole Grain Sorghum Flour, Whole Grain Millet Flour, Food Starch-Modified, Soybean Oil, Less Than 2% of: Arabic Gum, Guar Gum, Leavening (Baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Natural Flavor, Salt, Tapioca Starch, Xanthan Gum. Cinnamon Topping Ingredients: Sugar, Palm and Soybean Oil, Brown Sugar, Cinnamon, Less Than 2% of Natural Flavor, Salt, Silicon Dioxide.


May contain milk, soy, and eggs.


You'll Need: Cake Muffins 1/4 cup water; 1/3 cup vegetable oil; 4 eggs. 3 tbsp water; 3tbsp vegetable oil; 5 eggs. 1 heat oven. Heat oven according to pan size below. Lightly grease pan or line with paper liners (muffin pan). 2 stir with a spoon. Stir together water, eggs, oil and cake mix until blended. (Batter will be slightly lumpy). Spoon half of batter into 8x8-inch pan or muffin pan and spread evenly. Sprinkle half of the cinnamon topping (enclosed) over batter. 3 drop. Drop remaining batter in small spoonfuls over topping layer and spread to edge of pan. Sprinkle remaining topping evenly over batter. 4 bake until gold. Bake using chart below or until toothpick inserted in center comes out clean. For glass 8x8-inch pan, add 5 minutes to bake time. Cool 5-10 minutes before cutting. Makes 12-16 servings. Don't eat raw batter. Yield 8x8-Inch Pan: 350 degrees F temperature; 41-43 minutes bake time. Yield Standard Muffins Pan: 400 degrees F; 14-16 minutes bake time. High altitude (over 5,000 feet): For 8 x 8-inch pan only, prepare as directed, adding ¼ cup corn starch and 2 additional tablespoon of water. No adjustment necessary for muffins.


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