Raisin Bran Muffins

• 1/2 cups bran flakes
• 1 1/4 cups self-rising flour
• 1 cup dark raisins
• 1/2 cup sugar
• 1/2 cup milk
• 1/2 cup melted butter, slightly cooled
• 1 egg, slightly beaten

1. Creating the Jar:
2. Wash and thoroughly dry a 1-quart wide-mouth canning.
3. Layer the ingredients in the jar, pressing firmly with a flat-bottomed object, such as a tart tamper or the bottom of a narrow glass, after each addition.
4. Make the layers as level as possible.
5. Secure the lid, and decorate as desired (see Notes).
6. Attach the following instructions for making the muffins:
7. RAISIN BRAN MUFFINS
8. Yield: 12 muffins
9. In addition to the contents of the jar, you will need to add the following ingredients:
10. 1/2 cup milk
11. 1/2 cup melted butter, slightly cooled
12. 1 egg, slightly beaten
13. Preheat the oven to 400F.
14. In a large bowl, cream the milk, butter, and egg.
15. Add the contents of the Jar, and stir until just mixed.
16. Do not over stir.
17. Spoon the batter into greased or papered muffin tins, filling each cup two-thirds full, Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
18. Cool 10 minutes in the tin, remove, and cool completely.
19. Serve immediately, or store in an airtight container for up to 1 week.

bran flakes, flour, dark raisins, sugar, milk, butter, egg

Taken from www.cookstr.com/recipes/raisin-bran-muffins-2 (may not work)