Low Fat Choc Berry Muffins

• 6 cups caster sugar
• 4 12 cups plain flour
• 3 tablespoons baking powder
• 2 cups unsweetened cocoa powder
• 6 cups low-fat yogurt
• 1 12 cups canola oil
• 1 12 tablespoons vanilla
• 12 large eggs
• 2 cups coconut, dessiccated
• 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)

1. Preheat oven to 180C (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.
5. Do not beat!
6. It's ok if you can still see a lump or dustings of flour and sugar.
7. Using 2/3 batter, divide among muffin cups.
8. Place 1/4 teas jam into centre of each.
9. Top with divided remaining batter.
10. Muffins should be about 3/4 full.
11. Sprinkle berries evenly among muffins.
12. Bake 20 to 25 mins until touch-done.

caster sugar, flour, baking powder, cocoa, lowfat yogurt, canola oil, vanilla, eggs, coconut, strawberry, paper

Taken from www.food.com/recipe/low-fat-choc-berry-muffins-293314 (may not work)