We recently joined hands with a prestigious educational institution to design the menu and recipes for tiny tots. Now, cookies are always well loved and a great way to introduce yourself and gain a bit of love - yes, we bribe with cookies! So this recipe is just that - whole wheat and oats, brown sugar and raw sugars, warm cinnamon notes - making both kids and parents happy!

There’s chocolate and there’s double chocolate! I am not normally one for double chocolate (I know, surprising isn’t it?), but I woke up one morning craving an American style extra large muffin, and a core definition of Hygge is that you eat what you wish, without couting the calories! But of course, it was precisely at that moment that I had run out of cupcake liners, save for mini cupcake ones – the kind I normally avoid… because, let’s just say, I don’t believe in minis! But situations have a way of taking the mickey out of you, so I literally had no choice. This batter was made in just a few minutes, and they baked while I had my breakfast, coffee, chatted on the phone and caught up on 3 emails… it was a productive morning! So here you go, 32 mini muffins that you can pop into your mouth on the go, spreading the joy with chocolate and living life into bliss! The Recipe Serves 32 Ingredients 1 cup flour 1/2 cup unsweetened cocoa powder 1/2 tsp baking soda 1/2 tsp salt 3/4 cup dark chocolate chips 1/2 cup vegetable oil 3/4 cup castor sugar 2 eggs 2 tbsp vanilla essence Instructions Preheat the oven to 180C and line muffin tin Beat the oil and sugar Add the eggs and vanilla and whisk Then fold in the dry ingredients, followed by the chocolate chips Combine to remove any lumps Pour one mini scoop into each mini muffin liner Bake for 20 minutes Remove from oven and let cool for 5 minutes before removing from the pan