KRUSTEAZ Cinnamon Swirl Crumb Cake & Muffin Mix

Product details

Create delicious cinnamon swirl muffins in minutes with Krusteaz Cinnamon Swirl Crumb Cake and Muffin Mix. Made with a crumbly cinnamon topping, this easy-to-prepare crumb cake mix makes a tasty crumb cake that is deliciously decadent. Fill a plate with our cinnamon swirl muffins and watch the deliciousness disappear. To prepare, simply add water, eggs and vegetable oil then stir until blended and spoon the batter into a cake pan and bake until golden brown. A versatile baking mix that you can use in recipes or customize with mix-ins. Try making a classic cinnamon swirl crumb cake or something different, like a batch of cinnamon crumb muffins—see the back of the box for a recipe. Each 21 oz box of this Cinnamon Swirl Crumb Cake Mix and Muffin Mix makes an 8x8 inch pan of cinnamon swirl crumb cake, up to 12 servings of cinnamon muffins or 24 mini muffins. Made with no artificial flavors, no artificial colors, and no artificial preservatives, this cinnamon swirl crumb cake and muffin mix embodies the excellence you can expect from Krusteaz. You love baking and we love making craveworthy mixes. With Krusteaz, one baking mix means endless possibilities.

Additional info

You'll Need: 2/3 cup water; 1/4 cup vegetable oil; 1 egg. Tip: For marbled effect, swirl batter with a knife before adding second topping layer. 1: Heat oven to 350 degrees F. Heat oven to 350 degrees F. Lightly grease 8x8-inch pan. 2: Stir with a spoon. Stir together water, oil, egg and cake mix until blended. Better will be slightly lumpy. Spoon half of batter into pan and spread evenly. Sprinkle half of the cinnamon topping (enclosed) over batter. 3: Drop with a spoon. Drop remaining batter in small spoonful over topping layer and spread to edge of pan. Sprinkle remaining topping evenly over batter. 4: Bake 41-45 minutes. Bake 41-45 minutes or until toothpick inserted into center comes out clean. For glass pan, add 5 minutes to bake time. Cool 5-10 minutes before cutting. Makes 12-14 servings. Do not eat raw batter. High Altitude (over 5,000 feet): Prepare as directed, adding 2 tablespoons oil-purpose flour and an additional 1 tablespoon water.