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Krusteaz
Krusteaz Cinnamon Swirl Crumb Cake & Muffin Mix
21 oz
$3.00 each($0.14 / oz)
Aisle 8
Victoria H‑E‑B plus!
6106 N. NAVARRO
Description
Krusteaz Cinnamon Swirl Crumb Cake and Muffin Mix offers a hard-to-top treat: A mile-high crumb topping that's buttery, sweet, and full of brown sugar and cinnamon! What's not to love? To make, stir this mix together with water and egg until moistened. (The batter will be slightly lumpy.) Then, spoon half into a pan and spread evenly. Sprinkle half the cinnamon topping, drop the remaining batter in small spoonfuls over it and spread to the pan's edge, sprinkle the remaining topping evenly, then bake until a toothpick inserted in the center comes out clean! Perfect for breakfast, snack time and desserts alike, this Krusteaz Cinnamon Swirl Crumb Cake and Muffin Mix can be an easy, hearty, guilt-free staple for any pantry. This comes in a single, 21-ounce box.
They say home is where the heart is. For us, that's the Pacific Northwest a place known for its natural beauty and balanced way of life, and where we chose to start our family business. Its also the inspiration behind the food we make. Made with real ingredients, 100% whole grain flour, and hearty protein, our pancakes, muffins and microwave mixes make it easier to feed your family well, wherever your home is.
They say home is where the heart is. For us, that's the Pacific Northwest a place known for its natural beauty and balanced way of life, and where we chose to start our family business. Its also the inspiration behind the food we make. Made with real ingredients, 100% whole grain flour, and hearty protein, our pancakes, muffins and microwave mixes make it easier to feed your family well, wherever your home is.
Highlights
Nutrition Facts
14 servings per container
Serving Size0.0714 package- Amount Per ServingCalories180
- % Daily Value*
- Cholesterol
- 0mg
- 0%
- Sodium
- 240mg
- 10%
- Potassium
- 20mg
- 0%
- Calcium
- 40mg
- 4%
- Iron
- 0.8mg
- 4%
Ingredients
Cake Mix: Enriched Bleached Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Food Starch-Modified, Soybean Oil, Leavening (Baking Soda, Monocalcium Phosphate, Sodium Aluminum Sulfate), Dextrose, Salt, Tapioca Starch, Arabic Gum, Xanthan Gum, Natural Flavor. Cinnamon Topping: Sugar, Palm and Soybean Oil, Brown Sugar, Cinnamon, Molasses Powder, Salt, Silicon Dioxide (Anticaking Agent), Natural Flavor.Allergens and safety warnings
Contains: wheat. May contain egg, milk, soy and tree nuts.- You Will Need: Water: 2/3 cup; vegetable oil: 1/4 cup; egg: 1. Tip: For marbled effect, swirl batter with a knife before adding second topping layer. 1. Heat: Het oven to 350 degrees F. Lightly grease 8x8-inch pan. 2. Stir: Stir together water, oil, egg and cake mix until blended. Batter will be slightly lumpy. Spoon half of batter into pan and spread evenly. Sprinkle half of cinnamon topping (enclosed) over batter. Do not eat raw 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: 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. Cinnamon Crumb Muffins: Heat oven to 350 degrees F. prepare batter as directed. Gently stir 1/2 pouch cinnamon topping (enclosed) into batter. Spoon batter evenly into 12 paper-lined muffin cups, filling 2/3 full. Sprinkle remaining cinnamon topping over batter, about 1-2 teaspoons each muffin. Gently press topping in with back of spoon. Bake 23-25 minutes. Cool muffins 2-3 minutes; gently loosen and remove from pan to wire rack. Store cooled muffins in tightly covered container. Note: Make a double batch in a lightly greased 13x9-inch pan, baking at 350 degrees F for 40-45 minutes. High Altitude (over 5,000 feet): Prepare as directed, adding 2 tablespoons all-purpose flour and an additional 1 tablespoon water.
