20 oz box
15 servings per container
Cake Mix: Sugar, Whole Grain Sorghum Flour, Whole Grain Millet Flour, Food Starch-Modified, Soybean Oil, Arabic Gum, Leavening (Baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Salt, Tapioca Starch, Guar Gum, Xanthan Gum, Natural Flavor. Topping: Sugar, Palm And Soybean Oil, Brown Sugar, Cinnamon, Salt, Anticaking Agent (Silicon Dioxide), Natural Flavor.
MARTIN'S is committed to providing accurate nutritional information to its customers. As an important part of that effort we voluntarily provide such material on our website. We rely upon our suppliers to provide us with this information on an ongoing basis and to advise us immediately whenever any new claims or adjustments to declared values are made, so that we can properly maintain the accuracy of this online resource. We have, however, experienced occasional situations in the past where, due to the lack of such notice or for some other reason, minor discrepancies in this area have occurred. We therefore strongly encourage our customers to read the labels of any of the products that they purchase in order to make certain that they are compatible with their own nutritional preferences and expectations. If you receive a product from MARTIN'S, and the nutritional information on the product label does not match the information on our site, please contact MARTIN'S customer service and we will arrange for a credit to issue for the product at issue.
Gluten free. Certified Gluten Free. No artificial colors, preservatives. A family tradition since 1932. No artificial flavors, colors, preservatives. Our Story: Great ideas often come out of tough times, and times didn't get much tougher than 1932 in the midst of the Great Depression. That year, a few women who traded recipes conjured up an easy-to-prepare pie crust mix and named it Krusteaz (crust + ease). They went door to door, cafe to cafe, selling their creation. A lot has changed since 1932, but some things haven't. We're still a family business, and we still believe that nothing brings people together better than delicious food. Contents may settle. Product sold by weight not volume. No artificial flavors. baking(at)krusteaz.com. Facebook. Instagram. Twitter. Pinterest. (hashtag)krusteaz. Visit krusteaz.com for tips & ridiculously delicious recipes. If you have a question or a suggestion for improvement, we'd love to hear from you. Stay in touch! M - F 7 AM - 4 PM (PT) 1 (800) 457-7744. PO Box 88176 Seattle, WA 98138. Carton made from 100% recycled paperboard. Minimum 35% post consumer content.
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 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. 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.