Preheat oven to 375° F (190° C). Spray 10 nonstick muffin cups with nonstick cooking spray; set aside.
Combine flour with salt in medium bowl. Cut in 1/2 cup (125 mL) Becel margarine with pastry blender or finger tips just until large crumbs begin to form. Whisk water with 1 teaspoon (5 mL) vinegar. Add just enough water mixture to flour mixture to form dough, while stirring flour mixture with fork. Shape into a ball, then cover with plastic wrap; flatten dough into a disc. Refrigerate at least 30 minutes.
Whisk corn syrup, brown sugar, egg, 2 Tbsp (30 mL) melted Becel, vanilla and remaining 1 tsp (5 mL) vinegar. Roll dough on lightly floured surface about 0.5 cm thick. Cut out 10 (10 to 11-cm) circles, using a lightly floured glass or circle cutter. Press circles into prepared muffin cups. Fill cups evenly with raisins, then corn syrup mixture.
Bake until deep golden, about 22 minutes. Let stand in pan 2 minutes, then remove to wire rack and cool completely.
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Last updated: October 27th, 2020
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