1/4 c. butter
1 c. brown sugar
2 eggs
2/3 c. evaporated milk
1 c. raisins, chopped
1 c. chopped walnuts
1 tsp. vanilla
Pastry for 2 crust pie

Cream butter and sugar; add eggs and mix well. Mix in remaining ingredients. Line 24 muffin pans with pastry. Cut 24 - 3 inch rounds to line tins - fill with raisin and nut mixture. Bake at 350 degrees until crust is browned lightly and filling is done, 25-30 minutes.