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23rd Aug 2023

Celebrate back to school with these easy bran muffins

Sarah McKenna Barry

Brought to you by Dr Oetker 

This back to school, it’s time to start a new tradition.

When we hear the words “back to school”, we may conjure up images of schoolbooks that need to be bound, lunch boxes that need to be packed and school uniforms that need to be prepped.

Beyond this prep, however, the back to school period is also a really special time, and we’re on a mission to make it even more unforgettable. Slow down, make memories and celebrate the new school year with a new tradition – back to school baking. Not only does it help celebrate September, but it also means that you’ll be sorted for after-school snacks for a whole week.

What’s more, baking together is a super simple but very meaningful way to ring in the new school year, and you don’t have to complicate things either. In fact, we’ve got a super easy recipe on hand to show you that a little can go a very long way.

Looking for baking inspiration? You’ve come to the right place. We’ve teamed up with Dr Oetker to bring you bran Chocolate Muffins, courtesy of Dr Oetker’s brand ambassador, Louise Lennox, a professional chef, baker and fussy eater specialist. Not only will these muffins go down an absolute treat with your little ones, but they’re packed full of fibre as well.

Ready to brighten up their days with this after-school treat? Here’s what you’ll need:

  • 115g of bran cereal
  • 115mls of boiling water
  • 300mls buttermilk
  • 85g of caster sugar
  • 115g soft butter
  • 1 large egg
  • 2 tsp Dr. Oetker Madagascan Vanilla Extract
  • 140g plain flour
  • 30g Dr. Oetker Fine Dark Cocoa Powder
  • 1 1⁄2 tsp Dr. Oetker Bicarbonate of soda
  • 1 packet of Dr. Oetker Milk Chocolate Chips
  • 1 packet of Dr. Oetker Giant Chocolate Stars
  • 12 Dr. Oetker muffin Cases


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  1. Start by preheating your oven to 170°.
  2. Put your All Bran cereal into a bowl, and then pour the boiling water and buttermilk on top, and then leave the cereal to soak for 15 minutes until they’re soft.
  3. Next, beat the caster sugar, butter, egg and vanilla extract together in a large bowl for one minute, until they’re light and fluffy. Then, fold in the softened cereal into the creamed mixture.
  4. Sieve the flour, cocoa powder and bicarbonate of soda and fold them into the mix.
  5. Stir in 70g of the chocolate chips.
  6. Line a muffin tin with the muffin cases and divide the mixture among them.
  7. Pop them in the oven and let them bake for 20-25 minutes and allow them to cool on a rack.
  8. In the meantime, melt the remaining chocolate chips and drizzle them on top of the muffins.
  9. To finish, decorate your creations with a giant chocolate star.

Brought to you by Dr Oetker