8 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.