KRUSTEAZ Gluten Free Cinnamon Swirl Crumb Cake & Muffin Mix

Product details

Create delicious gluten free swirled cinnamon crumb cake with Krusteaz Gluten Free Cinnamon Swirl Crumb Cake and Muffin Mix. This easy-to-prepare crumb cake mix also makes delightfully delicious cinnamon muffins without any gluten! Fill a plate with some cinnamon swirl muffins and watch the deliciousness disappear. Simply add water, eggs, and oil then stir until blended and spoon the batter into a metal pan or muffin pan and bake. Finish by sprinkling the enclosed cinnamon topping. This versatile gluten free baking mix can be used in recipes or customized with mix-ins. Add in diced apples for a twist and make a batch of jumbo apple cinnamon muffins—see the back of the box for a recipe. Each 20 oz box of this Gluten Free Cinnamon Swirl Crumb Cake Mix and Muffin Mix makes an 8x8-inch pan of cinnamon swirl crumb cake or up to 12 standard muffins. Certified gluten free and made with no artificial flavors, no artificial colors, and no artificial preservatives. This gluten free cinnamon swirl crumb cake and muffin mix embodies the great taste 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: Cake: 1/4 cup water; 1/3 cup vegetable oil; 4 eggs. Muffins: 3 tbsp water; 3 tbsp vegetable oil; 5 eggs. 1) Heat (Oven): Heat oven to according to bake chart below. Lightly grease pan or line muffin pan with paper baking cups. (2) Stir with a Spoon: Stir together water, oil, eggs and cake mix until blended. (Batter will be slightly lumpy.) Spoon half of batter into 8x8-inch pan or muffin cups and spread evenly. Sprinkle half of 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 Golden: Bake as directed below or until toothpick inserted into center comes out clean. Cool 5-10 minutes before cutting. Yield: 8x8-inch metal pan; 350 degrees F temperature; 41-43 minutes (46-49 minutes for glass pan) bake time. Standard muffin pan; 400 degrees F temperature; 14-16 minutes bake time. High Altitude (over 5,000 feet): For 8 x 8- inch pan only, prepare as directed, adding 1/4 cup cornstarch and an additional 2 tablespoons water. No adjustment necessary for muffins. Le Leche Cinnamon Cake: Heat oven to 350 degrees F. Lightly grease 13x9-inch pan. Prepare batter as directed above, mixing until blended. Stir all cinnamon topping into batter. Pour batter into pan. Bake 19-21 minutes or until a toothpick inserted into the center comes out clean. Let cool for 10 minutes. Using a fork, poke holes evenly across the cake surface. Pour 1 can (14 oz) sweetened condensed milk evenly over cake. Refrigerate 2 hours before serving. Top with whipped cream and a sprinkle of cocoa, if desired. Do not eat raw batter.