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.<\/p>\n
Do not wash strawberries until they are ready to be used; this prevents them from rotting quickly.<\/p>\n
To store, pack them loosely in a covered container and keep in the refrigerator where they will keep for two to three days.<\/p>\n
Strawberries may also be frozen either whole, or cut.<\/p>\n
Strawberries are an excellent source of vitamin C and contain calcium, iron, magnesium, phosphorus, potassium, selenium, folate and Vitamin A.<\/p>\n
According to the American Cancer Society, foods rich in Vitamin C may lower the risk of cancers of the gastrointestinal tract.<\/p>\n
YUMMY STRAWBERRY MUFFINS<\/B><\/p>\n
* 1 3\/4 cups unbleached<\/B>flour<\/B>
\n* 1\/3 cup granulated sugar<\/B>
\n* 2 1\/2 teaspoons baking powder<\/B>
\n* 2 egg whites <\/B>slightly beaten
\n* 3\/4 cup skim milk <\/B>
\n* 1\/4 cup canola oil <\/B>
\n* 1 tablespoon applesauce<\/B>
\n* 1 cup fresh strawberries<\/B>, sliced (may use frozen strawberries, defrost slightly)<\/p>\n
METHOD<\/B><\/p>\n
Preheat oven to 400 degrees. Spray 12 cup muffin tin with cooking spray.<\/p>\n
Sift together flour, sugar and baking powder into large bowl.<\/p>\n
Add egg whites, milk, oil and applesauce and stir until ingredients are just moistened (do not overbeat or muffins will be tough).<\/p>\n
Carefully stir in strawberries and spoon by 1\/4 cup measure into prepared muffin tin.<\/p>\n
Bake for about 22-25 minutes, or until tops spring back when lightly pressed with finger. Makes 12 muffins.<\/p>\n
APPROXIMATE NUTRITION INFORMATION PER MUFFIN <\/B><\/p>\n
Calories 165
\nFat 4.5 grams
\nCholesterol 10 milligrams
\nSodium 180 milligrams<\/p>\n","protected":false},"excerpt":{"rendered":"
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