Low Fat Choc Berry Muffins

Inspired by #150747. A special thanks to my awesome friend Heidi of Hughendon Qld for the memories of making these enmasse for sale! I use Vanilla home-brand low-fat yoghurt. This was a recipe we commercially with success. It does not produce a high topped muffin, but is decadently rich and flavoursome. Read through to see alternative to berries. Made 72 large (Texas) muffins, (6 x 12 trays which was one batch for me) which freeze beautifully when individually wrapped. Awesome for a daily treat for lunches, and fatally attractive when warmed in microwave...

• Ready In: 1 hr
• Serves: 72
• Yields: 72 muffins

Ingredients

• DRY MIX

• 6  cups caster sugar
• 4 1⁄2 cups plain flour
• 3  tablespoons baking powder
• 2  cups  unsweetened cocoa powder

• WET MIX

• 6  cups low-fat yogurt
• 1 1⁄2 cups canola oil
• 1 1⁄2 tablespoons vanilla
• 12  large eggs
• 2  cups coconut, dessiccated

• FILLING AND TOPPING

• 200  g  strawberry jam (1/4 tsp per muffin)
• 1  kg frozen unsweetened mixed berries, thawed and drained on paper (optional but tasty. If leaving out, add another cup of coconut to the muffin mix)

Directions

1. Preheat oven to 180°C (I had gas commercial so you may need to adjust).
2. In large bowl combine dry mix thoroughly.
3. In another large bowl combine wet mix thoroughly.
4. Combine wet mix into dry with smooth strokes until just combined. Do not beat! It's ok if you can still see a lump or dustings of flour and sugar.
5. Using 2/3 batter, divide among muffin cups.
6. Place 1/4 teas jam into centre of each.
7. Top with divided remaining batter. Muffins should be about 3/4 full.
8. Sprinkle berries evenly among muffins.
9. Bake 20 to 25 mins until touch-done.