Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 425°f. prepare muffin pans by rolling out pie dough and cutting 4-inch circles; fit dough circles into muffin cups; set aside in fridge until ready to fill. in a large bowl, using a wooden spoon, mix together the soft butter, brown sugar, salt and corn syrup; stir well until sugar is dissolved and butter is creamed. add vinegar, eggs and vanilla and mix well. divide butter mixture into all tarts, not filling more than 2/3 full. bake at 425f for 5 minutes; reduce heat to 375f and continue baking for 15 to 20 minutes (filling will be lightly browned but still bubbling). let cooked butter tarts cool in pans for 10 minutes after removing from oven; then remove and place on racks until completely cool.

Target recipe: in a medium saucepan, cook raisins, sugar, butter, eggs, milk and rum flavoring, stirring frequently, until it is slightly thickened and just beginning to bubble. cool slightly, uncovered. in a large mixing bowl, stir tog the dry ingredients. make a well in the centre and pour in warm raisin mixture, stirring just until combined. spoon muffin mixture into 12 greased muffins cups. sprinkle walnuts over top of each muffin. bake at 375°f for 17 minutes or until centre tests done. remove from oven and immediately pour 1 tsp syrup over each muffin. cool about 10 minutes before removing them to cool on rack. serve warm or at room temperature.