Harina preparada para pastel vateado con canela

Short Description

Krusteaz Crumb Cake & Muffin Mix Cinnamon SwirlCake Mix : Enriched Bleached Flour (Wheat Flour, Niacin, Reduced iron, Thiamin Mononitrate, Riboflavin, Folic Acid, Malted Barley Flour), Sugar, Palm and Soybean Oil, less than 2% of: Leavening (Baking Soda, Monocalcium Phosphate, Sodium Aluminum Sulfate), Food Starch-Modified, Salt, Dextrose, Emulsifier (Datem, Mono-Diglycerides), Guar Gum, Natural and Artificial Flavors (contains Milk Derivatives), Xanthan Gum. Cinnamon Topping : Sugar, Palm and Soybean Oil, Brown Sugar, Cinnamon, less than 2% of: Salt, Silicon Dioxide, Natural and Artificial Flavors (contains Barley), Caramel Color.Krusteaz Crumb Cake & Muffin Mix Cinnamon Swirl. New look same great taste. A Family Tradition Since 1932. 210 Calories. 2g sat fat, 10% DV. 270mg sodium, 11% DV. 26g sugars. Per 1/4 cup mix as packaged. Net Wt 21 Oz (1 Lb 5 Oz) (595g). Directions You'll need:2/3 cup water. 1 egg. Tip: For marbled effect, swirl batter with a knife before adding second topping layer. 1. Heat oven to 350 degrees F. Lightly grease 8x8-inch pan. 2. Stir with a spoon. Stir together water, egg and cake mix until blended. (Batter 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 spoonfuls over topping layer and spread to edge of pan. Sprinkle remaining topping evenly over batter. 4. Bake 40-45 minutes or until toothpick inserted in center comes out clean. For glass pan, add 5 minutes to bake time. Cool 5-10 minutes before cutting. Makes 12 servings. High altitude (over 5,000 feet): Prepare as directed, adding 2 tablespoons all-purpose flour and an additional 1 tablespoon water. Cinnamon Swirl Muffins:Heat oven to 350 degrees F. Prepare batter as directed. Gently stir in 1/2 pouch cinnamon topping (enclosed). Spoon batter evenly into 12 paper-lined muffin cups. Sprinkle remaining cinnamon topping over batter, about 1-2 teaspoons each muffin. Gently press in topping with back of spoon. Bake 23-25 minutes. Allow muffins to cool 2-3 minutes. Carefully loosen and remove from pan to wire rack. Store cooled muffins in tightly covered container. Warnings Contains: Wheat and milk. May contain eggs, soy and tree nuts.

Long Description