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
Heat oven to 400 degrees F.
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.
Stir and toss together flour, baking powder, allspice and salt until completely
Place remaining 6 tablespoons butter in large mixing bowl and beat either by
hand or with electric mixer until light and fluffy.
Gradually beat in brown sugar.
Add eggs one at a time, beating well after each addition.
Add combined dry ingredients
and beat just until batter is blended; it should not be completely smooth. Over-beating
will result in tough texture.
Fold in mangoes, walnuts, rum and lime zest. Spoon batter into prepared muffin
cups, filling two-thirds full.
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.
Cool in pans on wire racks for 5 minutes before removing from pans.
Makes about 2 dozen.
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