Recipe For Cooking Mango Muffins

Toaster Oven Muffins :: Sweet Muffins

Mango Muffins

8 Tbsp. (1 stick) unsalted butter (at
    room temperature), divided
1/4 C. cornflake crumbs, if needed
2 C. sifted flour
1 Tbsp. baking powder
1/2 tea. ground allspice
1 tea. salt
3/4 C. packed light brown sugar
3 eggs
2 C. (about 2) ripe mangoes, peeled, pit
    removed and cut into 1/4-in. cubes
1 1/2 C. coarsely chopped walnuts or pecans
2 Tbsp. dark rum
1 tea. grated lime zest

Preheat oven to 400 degrees F.

Lightly coat 24 muffin C. with total of 2 Tbsp. butter, or with canola oil spray, or line them with paper baking C. (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.

Place remaining 6 Tbsp. butter in lrg. 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 C., filling two-thirds full.

Bake in preheated oven about 20 to 25 min. 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 min. before removing from pans.

Makes approximately 2 dozen.