Mango Muffins

Yield: about 2 dozen

Ingredients

• 8 tablespoons (1 stick) unsalted butter (at room temperature), divided
• 1/4 cup cornflake crumbs, if needed
• 2 cups sifted all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon ground allspice
• 1 teaspoon salt
• 3/4 cup packed light brown sugar
• 3 eggs
• 2 cups (about 2) ripe mangoes, peeled, pit removed and cut into 1/4-inch cubes
• 1 1/2 cups coarsely chopped walnuts or pecans
• 2 tablespoons dark rum
• 1 teaspoon grated lime zest

Instructions

1. Heat oven to 400 degrees F.
2. Lightly coat 24 muffin cups with total of 2 tablespoons butter, or with vegetable oil spray, or line them with paper baking cups (which will keep them fresh longer). If not using paper liners, sprinkle with cornflake crumbs; tap out excess.
3. Stir and toss together flour, baking powder, allspice and salt until completely mixed.
4. Place remaining 6 tablespoons butter in large mixing bowl and beat either by hand or with electric mixer until light and fluffy.
5. Gradually beat in brown sugar.
6. Add eggs one at a time, beating well after each addition.
7. Add combined dry ingredients and beat just until batter is blended; it should not be completely smooth. Over-beating will result in tough texture.
8. Fold in mangoes, walnuts, rum and lime zest. Spoon batter into prepared muffin cups, filling two-thirds full.
9. Bake in preheated oven for about 20 to 25 minutes or until tops are golden and a wooden pick inserted into center of muffin comes out clean.
10. Cool in pans on wire racks for 5 minutes before removing from pans.