pastry for double-crust pie
1/3 cup butter
1/2 cup corn syrup
1/2 cup brown sugar
2/3 cup raisins
1 teaspoon rum
1/4 teaspoon salt
Roll out pastry on floured workspace 1/8-inch thick and cut into 3 75-inch rounds.
Use these rounds to line 14 muffin cups.
Melt butter in small saucepan.
Remove from heat and stir in corn syrup, brown sugar, raisins, rum and salt.
Lightly beat the egg and add to raisin mixture.
Use mixture to fill pastry lined cups 3/4 full.
Bake in 425 F oven for 20 minutes or until pastry is golden.
Remove from oven, run tip of knife around edges to loosen and let stand for at least 10 minutes before removing from muffin tins.
Time preparation: 15 min.
Time total: 35 min.