Whisk corn syrup, brown sugar, egg, 30 mL melted Becel, vanilla and remaining 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.