0.5 cup (1 stick) PLUS 2 Tbsp. (30 mL) Becel® salted margarine sticks, divided
3 Tbsp. iced water
1 tsp. white vinegar
0.5 cup corn syrup
0.25 cup firmly packed light brown sugar
1 tsp. vanilla extract
0.5 cup raisins, (preferably sultanas)
Total Fat12 g
Saturated Fat3.5 g
Trans Fat0 g
Polyunsaturated Fat2.5 g
Monounsaturated Fat6 g
Total Carbs37 g
Dietary Fiber1 g
Vitamin D0 mcg
Preheat oven to 375°F (190°C). Grease 10 nonstick muffin cups; set aside.
Combine flour with salt in medium bowl. Cut in 1 stick Becel® salted margarine sticks with pastry blender or finger tips just until large crumbs begin to form. Whisk water with 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, remaining 2 Tbsp. (30 mL) melted margarine and vanilla. Roll dough on lightly floured surface about 0.5 cm thick. Cut out 10 (4-in/10 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.