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RECIPE FOR MANGO MUFFINS |
Title: Mango Muffins Category: Muffins
Instructions:
Mango Muffins8 tablespoons (1 stick) unsalted butter (at room temperature), divided 1/4 cup cornflake crumbs, if needed 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. 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 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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