Recipe: Mango Muffins (with nuts, rum, and lime zest)

MANGO MUFFINS

8 tablespoons (1 stick) unsalted butter, room temperature (divided)
1/4 cup cornflake crumbs (if needed; see below)
2 cups sifted 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

Preheat 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 mixed; set aside.

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 about 20 to 25 minutes or until tops are golden and toothpick 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
Source: Floribbean Flavors by Tony Merola