Marion's Smart Delights Launches New Website and White Paper on the Health Considerations of Sweeteners

Lemon Bar Recipes

Our new Marion’s Smart Delights website is brimming with helpful resources and new recipes that include gluten-free, dairy-free, reduced sugar, low sodium, vegan, and allergen-free delicious and nutritious treats! You’ll find recipes using Marion’s Gluten-Free Cookie and Muffin Baking Mix and Marion’s Gluten-Free Lemon Bar Mix. All the recipes are yummy and most include nutritional information as well as diabetes exchanges. We hope this information will help you to make informed choices that support your dietary lifestyle and delight your taste buds, too!

Getting smarter about what we eat.


Pumpkin Chocolate Chip

So many of us desire to trade a dependence on salt and sugar for an appreciation of fresh, naturally flavored whole foods. Our mixes can help. They contain a miniscule amount of natural sweetener* and just enough sugar for good texture. If you love the natural sweetness, that’s great. But the mixes also let you add some of your favorite sweetener or other ingredients to satisfy your sweet tooth. You can even reduce your dependence on overly sweet tastes by using less and less extra sweetener with our mixes so you can gradually accustom your palate to more subtle natural sweetness.

“Adjusting your taste buds” is a great way to improve your health. That’s why we’re delighted to let you know that a new white paper is available on our website – the first of many free resources we’ll be offering to stimulate discussion on health, nutrition, and related topics. This new report, Too Sweet for Our Own Good Health: Considerations of Sugar and its Substitutes, is written by Steffany Moonaz, PhD, a noted Health Behaviorist.

Carrot Cake Muffins
and Marion's Cookies

Can changing your taste buds change your life?

Perhaps! Did you know that sweet tastes actually increase your appetite and motivate you to eat more? This may be true even if the sweet taste comes from zero-calorie sugar substitutes. Though non-caloric sweeteners have value for people with diabetes, simply trading sugar for non-caloric sweeteners may not result in weight loss. Plus, over-stimulation of sugar receptors also prevents mature taste preferences from developing and allowing you to get true “sweet tooth” satisfaction from the subtle natural flavors of more complex and nutritious foods.

Since excessive use of sugar is associated with obesity (which affects 30% of American adults), and other serious illnesses, Dr. Moonaz suggests that one effective way to improve our health is to slowly but surely “un-sweeten our palates.” Her new guide, written exclusively for the Marion’s Smart Delights website, offers a wealth of scientific insights about how our bodies respond to sugar and calorie-free (non-nutritive) sweeteners. She also offers helpful guidance on how you can gradually “re-train” your taste buds to get sweet satisfaction from foods that are far lower in sugar (and sugar substitutes) and far higher in nutritional value.

Dr. Moonaz’s report shares important findings on the impact of an excessively sweet diet and is brimming with practical advice, including how to:

• Gradually de-sugar your diet and develop a greater appreciation for natural foods’ sweetness, texture and complexity of flavors

• Nurture your child’s natural sweet tooth: starting from before your baby is born or from whatever age they are right now

• Sustain healthy habits when you and your children are away from home

• Choose the right sweeteners if you have diabetes or pre-diabetes or want sweeteners with a low-glycemic index

• Take advantage of doubly good alternatives to sugar that add natural sweetness plus vitamins, minerals and fiber and boost immunity

• Fool your sweet tooth with healthy add-ins like shredded carrots, chopped walnuts and raisins



Muffin Recipes

Marion’s Smart Delights baking mixes can assist with the much-needed unsweetening of our palates.  Here is a quote from Dr. Moonaz.

“The combination of both nutritive and natural non-nutritive sweeteners makes Marion’s Smart Delights baking mixes appropriate for a wide-range of individuals. The combination reduces the overall carbohydrate load for those who need to monitor their intake.”

Click here to read the entire white paper.

Marion’s Smart Delights mixes also contain GF whole grains, which are healthier than refined grains and very important for those with, or at risk for, diabetes and all of us! Additional fiber-filled foods can also be added to recipes, including GF whole oats, flax seeds, and chia seeds.

Marion’s Smart Delights will continue our search for healthier products and resources. We are always looking for feedback from our customers, so please continue to share your insights and suggestions.

*The Natural Sweeteners used in Marion’s Smart Delights include Luo Han Guo, a low-glycemic, low-calorie Chinese fruit, and Inulin, which is a natural fiber extracted from chicory roots.

Introducing the Only Gluten-Free Lemon Bar Mix on the Market

We are so excited about it! We would like to offer you a few baking tips and illustrations of what is still to come when using Marion's Lemon Bar Mix.

The luscious lemon bars made with this mix are not only delightfully delicious, they are also deliciously light! At Marion's Smart Delights, we use less sugar and salt so you can enjoy this healthy treat while experiencing the mouthwatering contrast of the tangy lemon with the sweetness of the sugar.

Marion’s Lemon Bar Mix is allergen-free and easy to prepare. You can make a heart healthy version by using olive oil instead of butter. They can even be prepared vegan. Plus, with 5 grams of whole grains per serving, you can satisfy your sweet tooth while working towards your recommended daily amount. It’s hard to imagine a more delightfully delicious way to consume 5 grams of whole grains than luscious lemon bars!

Traditional Preparation Method
Note: Marion’s Lemon Bar crust mix is the slightly larger pouch with the words “mix” imprinted. Marion’s Lemon Bar filling is the lighter pouch with the words “filling” imprinted in small letters. Follow the recipe on the box, paying special attention to these tips.

Mixing and Baking the Crust
If you use a flat beater you will arrive at the firm dough consistency. As per recipe on your box, you will need to flatten the dough and prick multiple times to avoid the gentle crust from slightly lifting from the pan during baking.

Alternative Way to Prepare the Crust
Use a wire whip attachment on your mixer. When mixing all crust ingredients, blend until dough is a loose, crumbly texture. Drop crumbles into pan and use finger tips to loosely spread mixture towards edges. Do not press firmly. No need to prick with fork. Simply bake for 10 minutes.

A crust mixed in this second fashion will turn out a little thicker and perhaps a little bit more crumbly, which is likely preferable to many people. So it is all up to your preferred choices.

Fold in Lemon Juice
Be careful when mixing the lemon juice with the filling. Your lemon bar mix includes the most innovated salt-free baking powder on the market. Making the best of this wonderful ingredient requires you to GENTLY mix for a few seconds or fold in the lemon juice with the lemon filling. If it is mixed longer, the result will be a more mousse like structure than some of you may be used to. Use care in folding the lemon juice in instead of mixing it longer. The benefits are certainly worth it: a truly low sodium delight and delicious baked good.

We also understand that some of you are looking for heart healthy, reduced calorie and/or vegan options. We will be offering several alternatives for you to choose from on our website.

Heart Healthy Margarine Alternatives
As suggested with the above traditional recipe you may of course substitute butter with dairy-free and/or a vegan – 0 cholesterol 0 trans fat margarine. Our suggestions will include choosing a low fat margarine or margarine with monounsaturated and polyunsaturated fats as well as 0 trans fats.

Heart Healthy Vegetable/Olive Oil Alternative
For those of you who want to take the heart healthy approach a step further we suggest substituting heart healthy olive oil in place of butter. Our website will have recipes which will offer the additional benefit of further reducing even these heart healthy fats.

Vegan Alternative (Extra Low Fat and Lower Calories)
We are working hard in our kitchens to give you vegan options. In fact, we are working on not one but two versions for substituting eggs so you get to choose! In the first version, we propose a delightful tofu and lemon soy yogurt combination as substitution for eggs. The alternative proposes using starch based egg replacer and unsweetened applesauce. When it comes to the crust you can opt for either a vegan margarine or the olive oil.

As always we have your special health needs in mind! Yes, this is not your regular lemon bar, but it tastes like one. You are enjoying a gluten-free, low sodium reduced sugar delight!

We think of you as our extended family. We know some of you are on reduced cholesterol, reduced fat or reduced calorie food plans. You will be able to compare and select the best recipe for your needs from our website in the near future. For those of you that need treat options that are approximately 100 calories, we did not forget about you. In the near future you will see these options too!

Our website is "still in the kitchen cooking," and soon you will be able to buy Marion's Cookie and Muffin Baking Mix and Marion's Delightfully Delicious Lemon Bar Mix online. Our products can be purchased at some markets in Northern Virginia, with more stores coming soon. They are sold at the Lebanese Taverna Market in Arlington and Nourish Market, also known as Kennedy's Natural Foods, in Falls Church and McLean. For additional information, email Marion’s Smart Delights.

Carrot Cake Story: Can You Use Marion’s Cookie and Muffin Mix to Make Carrot Cake Muffins?

That’s what a friend of mine wanted to know, and he brought me his favorite carrot cake recipe. He doesn’t need to follow a gluten-free diet, but he does love desserts and has become interested in limiting the sugar and salt in his diet. He also wanted to find a delicious way to eat more of the “good stuff” -- like whole grain, walnuts, and carrots. So, was there a way to make that yummy carrot recipe healthier and lower in calories by substituting my Cookie and Muffin Mix for some of the ingredients?

This “favorite” recipe was a little unusual and I admit I was a little skeptical, but also intrigued. We were both amazed with the scrumptious results. Now, I must say that given all the carrots, walnuts and raisins we added, these muffins are not as light and fluffy as other muffins made with my Cookie and Muffin Mix. Still, topped with that little bit of tasty cream cheese frosting, they looked lovely, smelled wonderful and, as my friend with the sweet tooth noted, he did not even miss the extra sugar. Some of you had a chance to enjoy these carrot cake muffins last weekend and have asked for the recipe. So, as promised, here it is below.

Also, I’d like to add this note for our friends with diabetes: Since a good rule of thumb is to keep desserts to less than 100 calories, consider using mini muffin pans and adjust the cooking time. More nutritional information about the muffins appears below the recipe.

And yes, the muffin uses heart healthy olive oil. Nonetheless, I will be back in my kitchen developing a reduced-fat alternative as well. Come back to our website for further details. And in the meantime while our website is “still in the kitchen cooking,” enjoy our other recipes.
Carrot Cake Muffins Recipe

First, read the General Recipe Tips. Then, enjoy this recipe!

Ingredients:
- 1 box Marion’s Gluten-Free Cookie & Muffin Baking Mix
- 2 large eggs or equivalent egg replacer
- 1 ½ teaspoons of baking powder
- 1 teaspoon of baking soda
- 1 teaspoon of ground cinnamon
- 2/3 cup of light Olive or vegetable oil
- 1 teaspoon of vanilla extract
- 1/3 cup of raisins
- 1 ½ cup grated carrots
- 1/2 cup of finely chopped walnuts

Directions:
- Line baking pan with paper cups or spray with GF baking spray.
- Grate and measure 1 ½ cups of carrots /about 2 medium size carrots.
- Chop and measure ½ cup of walnuts.
- Measure 1/3 cup of raisins.
- Preheat oven to 350F degrees.
- Place Marion’s Cookie and Muffin Mix in a bowl; add baking powder, baking soda, cinnamon powder as well as chopped nuts and mix with whisk.
- Add egg and vegetable oil.
- Mix (with electric mixer) for 10 seconds at low speed and 1-2 minutes at high speed.
- Add chopped carrots, vanilla extract and mix for 30 second to 1 minute a medium speed.
- Using a spoon or medium size ice cream scoop, fill baking cups about ¾ full.
- Bake 20 to 25 minutes depending on your oven. Do prick test after 20 minutes.
- Makes 12 delicious delightfully large muffins or 14 medium size muffins.

Nutritional info per large muffin: Calories: 256, Carbohydrate: 23 grams, Protein: 3 grams, Fiber: 2 grams, Fat: 18 grams; Diabetes Exchanges: 1 Starch, 1/2 Fruit and 3 Fat

Regular Reduced Fat Cream Cheese Icing

Ingredients:
- 8 oz of Philadelphia reduced fat cream cheese
- 4 tablespoons of margarine
- 4 tablespoons of granulated sugar
- 1 teaspoon of vanilla extract

Directions:
- Mix ingredients together and decorate the carrot cake muffins.

A word about nutritional information and diabetes exchanges: Whether you have diabetes or are simply concerned about nutrition and weight control, nutritional information and diabetes exchanges help you make informed choices for fitting delicious treats into your meal plan. That’s why our future website will offer this information for the majority of standard recipes.

A word about the “good stuff” in these carrot cake muffins: At 68 grams, our large carrot cake muffins are a bit larger than the usual FDA serving size. Still, they are a bit lower in calories than most muffins you would purchase in a coffee shop or store. They also treat your taste buds to delicious flavor while treating your body to lower amounts of sugar and sodium, 8 grams of healthy whole grain per serving, and all-natural ingredients, and they bake with heart-healthy fats. As an extra touch for a very special breakfast or brunch, you may enjoy adding the cream cheese icing or a tablespoon of your own favorite reduced-sugar cream cheese.

Additional variations and suggestions:
• For moister muffins: Add 4 tablespoons of unsweetened applesauce to the dough before baking.
• Vegan and low-cholesterol version: Replace the 2 eggs with 3 teaspoons of chia/salba seeds. (This reduces the calories per 68 gram muffin by 10 and results in a 0 gram Cholesterol delight when enjoyed without icing).
• Cut the calories in half: Make 24 mini muffins instead of 12 large muffins.
• Make ahead: These muffins freeze well for you to enjoy whenever you like.

Suggestions for enjoying iced muffins:
• Use half of the cream cheese icing recipe adding 50 calories per muffin. The little mini muffins in the photo were decorated with such half portion which was sufficient to experience the pleasure of the contrast of the soft cream cheese melting in your mouth against the wholesome muffin with nuts carrots and raisins.
• Replace some of the sugar with ½ portion of cream cheese icing with your preferred sweetener.
• Use your favorite low fat icing available in the grocery store as an alternative.

Photo of Marion's Muffins

Marion's Cookie and Muffin Baking Mix is wonderfully versatile! Take a peak at some of Marion's delicious creations.

Chocolate chip muffins, blueberry peach muffins, and dairy-free cranberry walnut muffins

Dairy-Free Coconut Muffin

First, read the General Recipe Tips. Then, enjoy this recipe!

Ingredients:

- 1 box Marion's Cookie and Muffin Baking Mix

- 1/2 cup (125 ml) of vegetable oil

- 1 Extra Large or Jumbo Egg

- 1 cup unsweetened applesauce 

- 3/4 cup of coconut flakes
For extra healthy alternative, use reduced fat and sugar shredded coconut.

- 1 ½ tablespoons of baking powder

Directions:

- Preheat oven to 350 degrees F.

- Line baking pan with paper cups or spray with GF baking spray.

- Place Marion’s Smart Delight mix in a bowl; add baking powder and mix with whisk.

- Add egg and vegetable oil.

- Mix (with electric mixer) for 10 seconds at low speed and 1-2 minutes at high speed.

- Add applesauce, mix well. Add coconut flakes and mix evenly.

- Using a spoon or medium size ice cream scoop, fill baking cups about ¾ full.

- Mix makes 12 medium or 10 extra large muffins. Bake for approximately 25 - 30 minutes depending on your oven. Check with toothpick after 25 minutes. When the toothpick comes out clean, the muffins are done.

- Let cool for 5 minutes in baking pan before placing on the cooling rack.

-Once completely cool, you can drizzle with chocolate or another topping.

Dairy-Free Chocolate Chip Shortbread Cookie

Ingredients:

- 1 box Marion's Cookie and Muffin Baking Mix

- 100 ml of vegetable oil

- 1 Extra Large or Jumbo Egg

- Up to 3/4 cup of GF dairy-free chocolate chips (low sugar type is optional)

Directions:

- Preheat oven to 350 degrees F.

- Place parchment paper on baking sheet.

- Place Marion's Cookie and Muffin Baking Mix in a bowl, mix with whisk.

- Add eggs and 100 ml of vegetable oil.

- Mix (with electric mixer) for 10 seconds at low speed and 1-2 minutes at high speed.

- Add chocolate chips and mix at low speed for 10-20 seconds. If necessary use hands to mix in evenly.

- Shape your cookies as per your preference and place on baking sheet.

- Bake for between 10 and 12 minutes (until lightly browned on bottom of cookie).

Tips For Cookie Shaping:
 
You can either shape these cookies as little balls/Mexican Wedding Cake style or you can use a cookie cutter. Cookies that contain vegetable oil do not require prior refrigeration before shaping. Roll cookies as little balls and bake, or wrap dough between plastic sheets and, using rolling pin or fingertips, flatten dough to ¼ to ½ inch thickness. Cut cookies (using any cookie cutter shape you prefer) and bake.

Vegan Orange Chocolate Chip Muffin

Ingredients:

- 1 box Marion's Cookie and Muffin Baking Mix

- 1 ½ tablespoons of baking powder

- 125 ml of vegetable oil

- 1 teaspoon of ground Chia/Salba seeds mixed with ¼ cup of water

- 1 cup unsweetened applesauce

- ¼ cup of GF oats

- 1 orange

- ¾ cup of GF and dairy-free chocolate chips

- Freshly zested orange peel or 1 teaspoon of powdered orange peel

- (Optional: Add ½ tablespoon of orange juice, GF orange flavoring, you can add up to 1 cup of chocolate chips).

Directions:

- Measure and mix ¼ cup of GF oats with 1 cup of unsweetened apple sauce. Let soak for 15 – 30 minutes depending on thickness of the oats.

- Mix 1 teaspoon of ground Chia/Salba seeds. Or grind 1 ¼ teaspoons of Chia seeds. Coffee grinder works well. Mix with ¼ cup of water (orange juice option). 

- Let sit approximately 15 minutes until it forms a gel.

- Line baking pan with paper cups or spray with GF baking spray.

- Peel 1 orange. Cut in small pieces. Keeping the membranes adds additional fiber to the product. If membranes are thick, you can remove them if you prefer.

- Measure 125 ml vegetable oil and ¾ cup of chocolate chips.

- Preheat oven to 350 degrees F.

- Place Marion’s Cooking and Muffin Baking Mix in a bowl; add baking powder and mix with whisk.

- Add Chia seed gel and vegetable oil.

- Mix for (with electric mixer) 10 seconds at low speed and 1-2 minutes at high speed.

- Add applesauce/oats mixture, mix well.

- Add orange pieces and orange peel. Mix well. You may adjust flavor with some orange juice or orange flavoring.

- Fold in chocolate chips.

- Using a spoon or medium size ice cream scoop, fill baking cups about ¾ full.

- Bake for 25 to 30 minutes depending on your oven. Check with toothpick after 25 minutes. When the toothpick comes out clean, the muffins are done. This vegan muffin will become slightly more crunchy if you allow it to bake 2-3 extra minutes. The extra time is recommended because with the olive oil and Chia gel, the mixture is extra moist.

General Recipe Tips

Marion’s Smart Delights baking mixes are wonderfully versatile. Use them just as directed on the box, or follow the recipes on this blog to create home-baked treats that are perfect for your palate and dietary needs and special enough to delight children, serve at parties and share with friends. Best of all, unlike processed treats that give you a short sugar high with empty calories, the treats you bake from these recipes will satisfy your taste buds and your body’s need for healthy, whole-foods nutrition.

START WITH A GOOD MEASURING CUP

Since baking requires exact measurements, make sure you have a good measuring cup. The one I use features cups and ounces on one side, with milliliters (ml) on the other. Where I can, I refer to the cups and ounces that may be more familiar to you. But often, milliliters provide a more exact measurement and are easier. For example, I wouldn't suggest that you pour half a cup of olive oil and then remove two and a half tablespoons of the oil! So bear with my measurements – they’re designed to give you perfect results.


TIPS FOR MODIFYING THE RECIPES

Some recipe ideas for using Marion’s Smart Delights baking mixes call for butter, milk or eggs. If you’re dairy intolerant, vegan, allergic to eggs or simply want more heart-healthy treats, it’s easy to substitute other ingredients.

Dairy-free: For butter, substitute margarine or dairy-free/vegan margarine.

I have also developed my mixes to be baked with vegetable oil which of course has the advantage of being soy-free and offering those wonderful mono-saturated fats.  You may choose extra virgin or virgin olive oil if you enjoy the extra nutty and unique flavor such oil may add to the baked treat. Otherwise I suggest that you mix canola and olive oil, or choose a light or extra light olive oil option.

• For the muffins: You may substitute 1 stick of butter with 125 ml vegetable oil/or 10 ml less.

• For the cookies:  Substitute 1 stick of butter with 100 ml vegetable oil. (See the recipe for the Dairy-Free Chocolate Chip Shortbread Cookie.)


Egg-free: I recommend Chia/Salba seeds.

There are many possible substitutions for eggs. Choosing the best substitute depends on your preference and the particularities of a given baked good. I will elaborate further in a future blog post. For now, let me offer one of my own favorites: Chia/Salba seeds, a nutritious alternative recommended by our well-known local nutritionist, Cheryl Harris.

I’ve tried chia seeds as an egg substitute in cookies and they work beautifully. My favorite version is a delicious nut cookie that combines these extra-nutritious chia seeds with toasted pecan slices (mmm!). My first experiments with egg-free muffins involved using starch based egg substitutes. They worked, but to me the muffins always had a slight sour taste, especially when I mixed a banana with the muffin dough.

So I remembered Cheryl’s recommendation to try using the “GF Superstar”  and gave chia seeds a try. I was amazed - beautiful muffins without any aftertaste! At first, you may find it takes you a few minutes longer to use chia as an egg substitute, but once you’ve tried them several times it will be as easy as “making muffins in your sleep.”

• For muffins: For 1 Jumbo egg, substitute 1 teaspoon of ground chia/salba seed mixed with ¼ of water. Or, grind 1¼ cup of chia seeds in a coffee grinder before mixing it with ¼ cup of water.

• For cookies: In one of my future blog posts, I will share with you recipes on using chia seeds as an egg substitute for cookies. I will also add some recipes for those of you who can (have the good fortune to be able to/are not allergic or intolerant to nuts) add wholesome nuts to your diet. These will include recipes for adding almond flour, pecans, toasted almond slices and chocolate chips, and pistachios and white chocolate chips to your delightful cookie alternative.

Vegan: prep and cooking tips make all the difference

If you’re vegan, you’ll want to combine the tips for dairy-free and egg-free substitutions. Once you’re using vegetable oil and the chia seeds, however, vegan muffins tend to be extra moist. So, if you decide to add ingredients like fresh blueberries make sure to wash blueberries and let them dry before adding them to the dough. You don’t want extra water to cause your beautiful muffins to collapse! If adding frozen blueberries, keep them in your freezer until you are ready to fold them with the dough.

Like extra-crunchy muffins? Bake vegan muffins a few minutes longer than you would a regular muffin made with egg and butter. You may also reduce amount of vegetable oil from 125 ml to about 110 ml.

Add extra fiber: The extra-moist nature of the vegan alternatives offer the opportunity to add extra nutrition and fiber. For those of you who can enjoy healthy gluten-free oats I suggest adding ¼ cup of them as shown in the vegan orange chocolate chip muffin. It will add texture, taste and nutrition. (Just don’t add oats to my coconut recipe – the coconut absorbs much of the moisture and adding oats will make the muffins too dry!)

Remember, the recipes here are just the start. I’ll have many more for you. Plus, I am certain that several of you will devise even more nutritious and delicious baked treats – please share your recipes! In fact, I hope to have a recipe contest in the not too distant future!

Introducing Marion’s Smart Delights

I love everything about baking – the aromas, savoring each bite, and sharing homemade treats at home, work, school and social events. I think people should be able to enjoy ALL the goodness of baked goods without worrying that the ingredients will harm their health.

That’s why I created Marion’s Smart Delights. These baking mixes are the first of my products that are certified gluten-free, certified kosher, free of the top 8 allergens, and made in a dedicated gluten-free and allergen-free facility.

Okay, so now that you know what’s NOT in them, let’s look at what is!

Whole grains. For starters, you can count on whole grains. Marion’s Cookie and Muffin Baking Mix, for example, nourishes you with 8 grams of whole grains per serving — from healthy grains like millet, amaranth, quinoa, and timtana.

Reduced sugar. In baking, sugar is essential for texture so my mixes include just enough to create light, tender treats. To perfect the sweetness, we use just a small bit of inulin plus Luo Han Guo, a low-glycemic, low-calorie Chinese fruit.

This is especially good news for people with diabetes since corn syrup and other types of sweeteners often used in commercial mixes can be a problem. Of course, everyone’s palate is different, so my mixes are formulated to let you add more of your favorite sweetener. You can even start very sweet then gradually let your taste buds learn to appreciate the natural sweetness of the basic mix.

High fiber. According to the July 2010 issue of Better Homes and Gardens, “many packaged gluten-free foods have less fiber and more starch than their gluten-containing counterparts.” With my versatile baking mixes, however, you can use the free recipes on the box and website to enjoy plenty of nutritious fiber with delicious add-ins like oats or coconut flakes.

Easy and versatile! Marion's Cookie and Muffin Baking Mix is easy to use and endlessly versatile! Enjoy the mix just as it is, or add extra sweetener along with your own “extras” like cranberries, oranges, bananas or even nuts and chocolate chips. We have tasty recipes on the box and we’ll be posting even more on this blog, so check back often. Also, please share the recipes you create using our mix!

Our website and e-commerce system will be launching soon. In the meantime, enjoy a sneak preview and view the nutritional label for Marion’s Cookie and Muffin Baking Mix. If you would like to be notified as soon as the new website launches, send us an email. Also, check our blog and website for Marion’s Lemon Bar Mix which will soon be available! You’ll have even more ways to bake up delicious treats that are also gluten-free, allergen-free, healthy and nutritious.