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Carrollton Food Hotspot, 3130 Formula Lane, Dallas, TX (2026)

06/22/2021

Ingredients

2 cups all purpose flour
3/4 cup granulated sugar
1/2 cup brown sugar
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 medium sweet potatoes rinsed & scrubbed
2 large eggs
1/2 cup vegetable oil
1 tbsp heavy cream
1 1/2 tsp tsp vanilla extract
Instructions
Preheat the oven to 375 F.
Place the sweet on a bake dish, then place in the oven.
Bake the sweet potatoes until tender, then scrap out the meat of the potatoes.
Whip the potatoes until nice and creamy, then set to the side until it's cool.
In a medium bowl, combine the flour, sugar, cinnamon, nutmeg, baking powder, and baking soda.

Whisk until everything is well combined.
In an another bowl, combine the oil, whipped sweet potatoes, eggs, milk, and vanilla extract. Mix thoroughly.
Add the wet mixture into the dry ingredients bowl and fold to combine. ( batter will be thick!)
Using a scoop or 1/4 measuring cup, spoon the batter into the muffin pan.
Bake for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean
Let cool.
Serve & enjoy!

06/17/2021

Ingredients
2 cups self-rising flour
2 cups sugar
2 teaspoons ground cinnamon
1 egg
2 cups cold mashed sweet potatoes (without added butter or milk)
1 cup canola oil
GLAZE:
1 cup confectioners' sugar
2 tablespoons plus 1-1/2 teaspoons 2% milk
1-1/2 teaspoons butter, melted
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon

Directions
Preheat oven to 375°. In a small bowl, combine flour, sugar and cinnamon. In another bowl, whisk egg, sweet potatoes and oil. Stir into dry ingredients just until moistened.
Fill greased muffin cups two-thirds full. Bake 15-18 minutes or until a toothpick inserted in muffin comes out clean. Cool 5 minutes before removing from pans to wire racks.
In a small bowl, combine glaze ingredients; drizzle over warm muffins.
Freeze option: Freeze unglazed cooled muffins in resealable plastic freezer bags. To use, thaw at room temperature or, if desired, microwave each muffin on high until heated through, 20-30 seconds. Glaze.
Editor's Note
As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.
Nutrition Facts
1 each: 225 calories, 10g fat (1g saturated fat), 10mg cholesterol, 133mg sodium, 34g carbohydrate (23g sugars, 1g fiber), 2g protein

06/12/2021

Ingredients
Ingredient Checklist
2 medium sweet potatoes
2 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 cups granulated sugar
3 large eggs
2/3 cup vegetable oil
1/2 cup whole milk
DirectionsInstructions Checklist
Step 1
Preheat oven to 425°F. Wash and dry the outside of each sweet potato thoroughly. Wrap in aluminum foil and place on an aluminum foil lined baking sheet for 1 1/2 hours. Allow to cool before discarding the potato skins and mashing the flesh in a bowl. Measure out 1 3/4 cup of the mashed sweet potatoes and set aside; discard any additional mashed sweet potato.

Step 2
Reduce oven to 350°F. Line 2 standard size 12-cup muffin tins with paper liners; set aside.

Step 3
In a medium sized bowl, whisk together flour, spices, baking powder, baking soda, and salt. In a large mixing bowl, whisk together sugar, eggs, oil, and milk until well combined. Add reserved mashed sweet potato and whisk until throughly incorporated into liquid ingredients. Add dry ingredients and stir until just incorporated and no pockets of flour remain.

Step 4
Divide batter among muffin cups by filling each muffin cup about two-thirds full. Bake until a toothpick inserted comes out clean and the tops have gained a little color, about 25 minutes.

06/09/2021

Ingredients 2 medium sweet potatoes. 2 1/2 cups all-purpose flour. 2 teaspoons ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 teaspoon ground ginger. 1 1/2 teaspoons baking powder. 1/2 teaspoon baking soda.
Directions
Preheat oven to 356°. In a small bowl, combine flour, sugar and cinnamon. In another bowl, whisk egg, sweet potatoes and oil. Stir into dry ingredients just until moistened.
Fill greased muffin cups two-thirds full. Bake 15-18 minutes or until a toothpick inserted in muffin comes out clean. Cool 5 minutes before removing from pans to wire racks.
In a small bowl, combine glaze ingredients; drizzle over warm muffins.
Freeze option: Freeze unglazed cooled muffins in resealable plastic freezer bags. To use, thaw at room temperature or, if desired, microwave each muffin on high until heated through, 20-30 seconds. Glaze.
Editor's Note
As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.

Address

3130 Formula Lane
Dallas, TX
75247

Website

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