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Krusteaz Gluten Free Cinnamon Swirl Crumb Cake & Muffin Mix
Krusteaz Gluten Free Cinnamon Swirl Crumb Cake & Muffin Mix
Krusteaz Gluten Free Cinnamon Swirl Crumb Cake & Muffin Mix
Krusteaz Gluten Free Cinnamon Swirl Crumb Cake & Muffin Mix
Krusteaz Gluten Free Cinnamon Swirl Crumb Cake & Muffin Mix
Krusteaz Gluten Free Cinnamon Swirl Crumb Cake & Muffin Mix

Krusteaz Gluten Free Cinnamon Swirl Crumb Cake & Muffin Mix

20 oz
1
Krusteaz Gluten Free Cinnamon Swirl Crumb Cake & Muffin Mix

Krusteaz Gluten Free Cinnamon Swirl Crumb Cake & Muffin Mix

20 oz
Lucky Supermarkets
Lucky Supermarkets
Available in 94105
Delivery by 2:00pm


About

Highlights

Gluten Free

Egg Free

Fish Free

Milk Free

Peanut Free

Shellfish Free

Treenut Free

Wheat Free


Details

Few things go better with your morning cup of joe than a warm piece of this light cinnamon crumb cake. Krusteaz Gluten Free Cinnamon Swirl Crumb Cake packs all the great flavor of this classic breakfast favorite but without the gluten! Simply add water, vegetable oil and eggs to the mix and have mouthwatering crumb cake ready in as little as 15 minutes. With no artificial colors, flavors or preservatives, Krusteaz Gluten Free Cinnamon Swirl Crumb Cake is a guilt-free dessert for any day of the week. This mix comes in an 8 pack of 20-ounce boxes.

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. It’s also the inspiration behind the food we make. Made with real ingredients and hearty protein, our pancakes, muffins and desserts make it easier to feed your family well, wherever your home is.

Remember the moist, tender taste of classic Cinnamon Crumb Cake? Now you can enjoy those sweet memories anytime, and without gluten! Krusteaz Gluten Free Cinnamon Swirl Crumb Cake & Muffin Mix is as easy to make as it is crumbly. Just have water, oil, and eggs and youll be done in 4 easy steps. Also makes great muffins. This mix has no allergens. Each box is 20 oz and makes 1 8x8 pan.


Ingredients

Cake Mix Ingredients: Sugar, Whole Grain Sorghum Flour, Whole Grain Millet Flour, Food Starch-modified, Soybean Oil, Arabic Gum, Leavening (baking Soda, Sodium Aluminum Phosphate, Mono- Calcium Phosphate), Salt, Tapioca Starch, Guar Gum, Xanthan Gum, Natural Flavor. Topping Ingredients: Sugar, Palm And Soybean Oil, Brown Sugar, Cinnamon, Salt, Anticaking Agent (silicon Dioxide), Natural Flavor.


Directions

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: Heat oven to according to pan size 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 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 golden: 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. Do not eat raw batter. Yield: 8x8-inch pan. Temperature: 350 degrees F. Bake time: 41-43 minutes. Yield: Standard muffin pan. Temperature: 400 degrees F. Bake time: 14-16 minutes. High altitude (over 5,000 feet): For 8x8-inch pan only, prepare as directed, adding 1/4 cup cornstarch and an additional 2 tablespoons of water. No adjustment necessary for muffins. The universe is telling you to mix things up. But first, preheat oven.

Le Leche Cinnamon Cake: Heat oven to 350 degrees F. Lightly grease 9x13-inch pan. Prepare batter as directed above, mixing until blended. Stir the entire cinnamon topping pouch into batter. Pour batter into pan. Bake for 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 for two hours before serving. Top with whipped cream and a sprinkle of cocoa, if desired.


Warnings

Don't eat raw butter.

May contain milk, soy and eggs.

Nutrition

Nutrition Facts

Serving Size 38.00 g
Servings Per Container 15
  • Amount Per Serving
  • Calories 150
    • Total Fat 2.5g4%daily value
    • Total FatSaturated Fat 1g5%daily value
    • Total FatTrans Fat 0g
    • Cholesterol 0mg0%daily value
    • Sodium 230mg10%daily value
    • Total Carbohydrate 32g11%daily value
    • Total CarbohydrateDietary Fiber 1g4%daily value
    • Total CarbohydrateSugars 22g
    • Protein 1g
Percent Daily Values are based on a 2,000 calorie diet.

Highlights

Gluten Free

Egg Free

Fish Free

Milk Free

Peanut Free

Shellfish Free

Treenut Free

Wheat Free


Details

Few things go better with your morning cup of joe than a warm piece of this light cinnamon crumb cake. Krusteaz Gluten Free Cinnamon Swirl Crumb Cake packs all the great flavor of this classic breakfast favorite but without the gluten! Simply add water, vegetable oil and eggs to the mix and have mouthwatering crumb cake ready in as little as 15 minutes. With no artificial colors, flavors or preservatives, Krusteaz Gluten Free Cinnamon Swirl Crumb Cake is a guilt-free dessert for any day of the week. This mix comes in an 8 pack of 20-ounce boxes.

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. It’s also the inspiration behind the food we make. Made with real ingredients and hearty protein, our pancakes, muffins and desserts make it easier to feed your family well, wherever your home is.

Remember the moist, tender taste of classic Cinnamon Crumb Cake? Now you can enjoy those sweet memories anytime, and without gluten! Krusteaz Gluten Free Cinnamon Swirl Crumb Cake & Muffin Mix is as easy to make as it is crumbly. Just have water, oil, and eggs and youll be done in 4 easy steps. Also makes great muffins. This mix has no allergens. Each box is 20 oz and makes 1 8x8 pan.


Ingredients

Cake Mix Ingredients: Sugar, Whole Grain Sorghum Flour, Whole Grain Millet Flour, Food Starch-modified, Soybean Oil, Arabic Gum, Leavening (baking Soda, Sodium Aluminum Phosphate, Mono- Calcium Phosphate), Salt, Tapioca Starch, Guar Gum, Xanthan Gum, Natural Flavor. Topping Ingredients: Sugar, Palm And Soybean Oil, Brown Sugar, Cinnamon, Salt, Anticaking Agent (silicon Dioxide), Natural Flavor.


Directions

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: Heat oven to according to pan size 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 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 golden: 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. Do not eat raw batter. Yield: 8x8-inch pan. Temperature: 350 degrees F. Bake time: 41-43 minutes. Yield: Standard muffin pan. Temperature: 400 degrees F. Bake time: 14-16 minutes. High altitude (over 5,000 feet): For 8x8-inch pan only, prepare as directed, adding 1/4 cup cornstarch and an additional 2 tablespoons of water. No adjustment necessary for muffins. The universe is telling you to mix things up. But first, preheat oven.

Le Leche Cinnamon Cake: Heat oven to 350 degrees F. Lightly grease 9x13-inch pan. Prepare batter as directed above, mixing until blended. Stir the entire cinnamon topping pouch into batter. Pour batter into pan. Bake for 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 for two hours before serving. Top with whipped cream and a sprinkle of cocoa, if desired.


Warnings

Don't eat raw butter.

May contain milk, soy and eggs.


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Yes, Krusteaz Gluten Free Cinnamon Swirl Crumb Cake & Muffin Mix is gluten-free.

Krusteaz Gluten Free Cinnamon Swirl Crumb Cake & Muffin Mix has 150.0 calories.

Krusteaz Gluten Free Cinnamon Swirl Crumb Cake & Muffin Mix has 32.0 carbs.

Krusteaz Gluten Free Cinnamon Swirl Crumb Cake & Muffin Mix has 0.0 grams of sugar.

Krusteaz Gluten Free Cinnamon Swirl Crumb Cake & Muffin Mix has 2.5 grams of fat.

Krusteaz Gluten Free Cinnamon Swirl Crumb Cake & Muffin Mix has 230.0 grams of sodium.
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