“Berries have cancer-fighting properties called ellagic acids and anthocyanosides. Ellagic acid prevents breast cancer and cancers of the skin, colon, liver, esophagus, lungs, and bladder. It is found in high amounts within strawberries and raspberries. Ellagic acid blocks the metabolic pathways within cancer development. Blueberries have the powerful antioxidant anthocyanosides, which prevents all types of cancer formation. Berries also have phytochemicals that halt cancer growth. Strawberries in particular have a high amount of vitamin C – one cup will provide you with an entire day’s worth. Most other berries such as blackberries and raspberries are also good sources of vitamin C, which acts as an antioxidant and prevents damage to our cells.” (Dr. Kathleen T. Ruddy’s Breast Cancer Blog)
Very Berry Muffins
1 cup of fresh blueberries
1 cup of fresh raspberries
½ cup of fresh strawberries, chopped fine
2 and 1/4 cups of flour
1 and ½ cups of sugar
½ cup of butter, melted
2 eggs, beaten
3/4 cup of milk
2 teaspoons of vanilla
1 to 2 teaspoons of cinnamon
2 teaspoons of baking powder
1 teaspoon of salt
Cooking spray for muffin tins
1) Heat oven to 450°, then reduce to 400° when putting the muffins in to bake.
2) Combine the flour, sugar, cinnamon, baking powder, and salt in one bowl, mix well.
3) In another bowl, combine the butter, eggs, milk, and vanilla, beat well.
4) Add the dry ingredients to the wet until just blended, careful not to over mix.
5) Gently fold the berries into the batter.
6) Generously coat muffin tins with cooking spray and fill ¾ full.
Bake for approximately 20 minutes.
Yields 18 muffins
Note: Tips to avoid flat-top muffins include 1) not over-filling the tins 2) not over-mixing the batter, and 3) not using muffin papers. Also, skilled muffin makers suggest having an oven that is too hot, then reducing to the correct temperature when placing the muffins in to bake.
*Recipe and image courtesy of The Best Friends Guide To Breast Cancer.*