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Nothing could be nicer than the tropical taste of warm mango muffins for breakfast. And they are so quick and easy to make. Remember, overbeating results in a tough texture. Muffins baked in paper baking cups stay fresh longer. Leftovers can be frozen and reheated.
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8 tablespoons unsalted butter, at room temperature
¼ cup cornflake crumbs
¾ cup (packed) light brown sugar
2 cups sifted all-purpose flour
1 tablespoon baking powder
½ teaspoon ground allspice
1 teaspoon salt
2 ripe mangoes, peeled, pit removed, cut into 1/4" cubes (about 2 cups)
1½ cups coarsely chopped walnuts or pecans
2 tablespoons dark rum
1 teaspoon grated lime zest
Preheat oven to 400° F. Lightly coat 24 muffin tins with 2 tablespoons of butter, or with nonstick cooking spray, or line them with paper baking cups. If not using paper liners, sprinkle with cornflake crumbs; tap out excess.
Stir and toss together the flour, baking powder, allspice and salt until completely mixed.
Place the remaining 6 tablespoons of butter in a large mixing bowl and beat either by hand or with electric mixer until light and fluffy. Gradually beat in sugar. Add eggs, one at a time, beating well after each addition. Add the combined dry ingredients and beat just until the batter is blended; it should not be completely smooth. Fold in mangoes, walnuts, rum and lime zest. Spoon batter into prepared muffing cups., filling 2/3 full. Bake for about 20 to 25 minutes, until tops are golden and a toothpick inserted in the center of a muffin comes out clean. Cool in pans on wire racks for 5 minutes before removing from pans. Makes about 2 dozen.
Courtesy of Brooks Tropicals, Homestead, Florida