Oh, Dorie can be so unfair. Quick breads should be quick all the way around - quick to mix up, quick to bake, quick to eat. But she only had one out of three here. The batter for these fresh mango muffins mixed up in less than 10 minutes, but that's where the quick part ends. If I had made the entire recipe, it would have taken 90 minutes to bake through. And then, she has the gall to tell us that it's better the second day!!! Talk about unfair!
Because oh goodness, let me tell you. This bread? It smells fantastic. The batter tastes fantastic. And the muffins themselves? Heaven. Fresh, juicy mango combined with a generous helping of allspice, cinnamon, and a smattering of raisins. The top gets wonderful browned and crispy (thank you, Maillard reaction), while the innards stay moist, slightly sweet, and slightly spicy. I can't lie to you - I didn't wait. The next day was just too far away. Breaking into one was a high point in my day.
Not that I didn't have my doubts. Oh no, I had doubts aplenty (isn't aplenty a wonderful word? Shoulda been an English major - I like words too much). You see, the "batter" wasn't quite, um, batter-like. Nor was it even dough-like, as Dorie cautioned it might be. It was almost like a crumble mixture. Not willing to discard it, I poured an extra teaspoon of oil into my third of the recipe, just to moisten it up. Not that I really should have worried - once you start folding in the mango, it begins to give up its juices and moisten everything quite nicely.
The third of a recipe gave me 6 very adorable looking muffins. Adorable because they overflowed and had the cutest little muffin tops imaginable. Actually, I think baked goods are the only things that can get away with muffin tops, but that's beside the point. As is the extra couple trips to the gym this last week thanks to these suckers. Like I said...
Thanks go to Kelly for picking such a wonderful, quick, fresh treat this week!