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 8×8 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. • One 21 oz box Krusteaz Cinnamon Swirl Crumb Cake and Muffin Mix • Made with a crumbly cinnamon topping, this easy-to-prepare breakfast muffin mix creates tasty cinnamon muffins in minutes • Use in recipes or customize your cinnamon swirl crumb cake with mix-ins, for a different twist try making a batch of cinnamon crumb muffins • Each box of this cinnamon swirl cake mix makes an 8×8 inch pan of cinnamon swirl crumb cake, up to 12 servings of cinnamon muffins, or 24 mini muffins • Krusteaz Cinnamon Swirl Crumb Cake and Muffin Mix contains no artificial flavors, no artificial colors, and no artificial preservatives 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. Directions: 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 8×8-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
