A Sweet Way To Start The Day

Diana Helfand
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Wednesday - October 05, 2005
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Nuuanu residents Teri and Moke Warren baked and delivered a variety of fresh breads to many Windward restaurants for several years until they decided to open up a wonderful breakfast restaurant in Kailua last year - Moke’s Bread and Breakfast. Teri and Moke each have more than 30 years of restaurant and hotel experience, and both love to cook. Moke was the head butcher at the Halekulani Hotel for 10 years where he began to experiment using different combinations of veggies and spices. At Moke’s Bread and Breakfast, everything is prepared to order using fresh fruits, veggies and other ingredients that make for a very special, old-fashioned breakfast experience. Even the pancake batter is made from scratch and is Moke’s secret recipe. In their spare time, the Warrens enjoy gardening, going to the beach and attending the theatre. This recipe is dedicated to a hard-working couple who enjoy Hawaii’s beautiful environment while finding the time to provide many Windward residents with a hearty breakfast to start off the day.

These muffins may be frozen and popped into school lunches for a delicious treat. It’s also a good way to get keiki to eat more fruit. Try them with a hot cup of herbal tea for a snack. or quick “pick me up” at work.

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.

California produces 75 percent of the nation’s strawberry crops, harvesing an incredible 1 billion pounds of strawberries each year. There are more than 600 varieties that differ in texture, color, flavor and size.

A member of the rose family, the strawberry has seeds on the outside of the fruit, rather than the inside. When purchasing, look for firm, shiny berries with a healthy red color. Dull-colored strawberries tend to be overripe. Avoid dull or moldy fruit and check the bottom of the container to see that all the berries are in good condition.

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-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.


* 13/4 cups unbleached flour
* 1/3 cup granulated sugar
* 21/2 teaspoons baking powder
* 2 egg whites, slightly beaten
* 3/4 cup skim milk
* 1/4 cup canola oil
* 1 tablespoon applesauce
* 1/2 cup fresh strawberries, sliced (may use frozen strawberries, defrost slightly)
* 1/2 cup fresh peaches, sliced (may use frozen peaches, defrost slightly)

Preheat oven to 400 degrees. Coat a 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 peaches, and spoon by one-fourth 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.

Approximate Nutrition Information Per Muffin:

Calories: 165 Fat: 4.5 grams Cholesterol: 10 milligrams Sodium: 180 milligrams

(Diana Helfand, author of “Hawaii Light and Healthy” and “The Best of Heart-y Cooking,” has taught nutrition in the Kapiolani Community College culinary arts program.)

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