Baking Up Very Strawberry Muffins

Diana Helfand
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Wednesday - November 09, 2011
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Dr. Joe Herzog has been a practicing veterinarian for 15 years.

For the past three years he has been at Makai Animal Clinic where he sees many dogs and cats, but also treats animals such as chinchillas, rabbits, turtles, and birds.

Dr. Herzog is extremely sensitive to the ever increasing costs of treating our beloved animals, and the stress this can cause many of his clients in these difficult economic times.

As a result, he places special emphasis on his clinical examination and listening very carefully to what the pet owner has to say. Whenever possible, he tries to diagnose and treat the problem while at the same time doing his best to control costs.

In his spare time, Dr. Herzog practices yoga and extreme hiking.

One of his most memorable hikes was on Maui, where he hiked from the summit of Haleakala all the way down to the ocean. He and his wife Brenda are also avid wine collectors, specializing in the wines of Northern California.

We are fortunate to have such a caring and dedicated individual looking out for the health of our pets in Hawaii.

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 good 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 unbleached flour
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 strawber ries, 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 straw- berries and spoon by 1/4cup measure into prepared muffin tin.

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

(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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