Baking Up Very Strawberry Muffins

In Greek and Roman times, strawberries grew wild; the ancient Romans believed that strawberries were a cure for inflammations, fevers, throat infections, gout and a host of other maladies.

Do not wash strawberries until they are ready to be used; this prevents them from rotting quickly.

To store, pack them loosely in a covered container and keep in the refrigerator where they will keep for two to three days.

Strawberries may also be frozen either whole, or cut.

Strawberries are an excellent source of vitamin C and contain calcium, iron, magnesium, phosphorus, potassium, selenium, folate and Vitamin A.

According to the American Cancer Society, foods rich in Vitamin C may lower the risk of cancers of the gastrointestinal tract.


* 1 3/4 cups unbleachedflour
* 1/3 cup granulated sugar
* 2 1/2 teaspoons baking powder
* 2 egg whites slightly beaten
* 3/4 cup skim milk
* 1/4 cup canola oil
* 1 tablespoon applesauce
* 1 cup fresh strawberries, sliced (may use frozen strawberries, defrost slightly)


Preheat oven to 400 degrees. Spray 12 cup muffin tin with cooking spray.

Sift together flour, sugar and baking powder into large bowl.

Add egg whites, milk, oil and applesauce and stir until ingredients are just moistened (do not overbeat or muffins will be tough).

Carefully stir in strawberries and spoon by 1/4 cup measure into prepared muffin tin.

Bake for about 22-25 minutes, or until tops spring back when lightly pressed with finger. Makes 12 muffins.


Calories 165
Fat 4.5 grams
Cholesterol 10 milligrams
Sodium 180 milligrams