Vegan Semolina Muffins
These vegan semolina muffins have a slightly denser, heartier texture than a regular muffin, with a coarser crumb that soaks up flavor beautifully. Made with wheat semolina and just a handful of simple ingredients, they are completely eggless and dairy-free. They bake up with a lovely golden top and are perfect for breakfast, afternoon tea, or a wholesome snack any time of day. Also try my Savory Vegetable Muffins, Sweet Potato Muffins, or Raspberry Muffins.
Eggless and Dairy Free Semolina Muffins
Semolina Muffins, made with simple ingredients and perfect for breakfast, afternoon tea or anytime of the day.
Ingredients
- 1/3 cup (65 g) Superfine Sugar
- 3/4 cup (180 ml) Water
- 1/4 cup (60 ml) Vegetable Oil
- 1 cup (175 g) Wheat Semolina
- 3/4 cup (105 g) All-Purpose Flour
- 2 tsp (8 g) Baking Powder
- 1/4 tsp (1 g) Baking Soda
- 1/4 tsp (1.5 g) Salt
Instructions
- Preheat oven to 350oF (180oC). Line a standard 6 cups muffin pan with paper liners. Set aside.
- To a bowl, add sugar, water and oil. Whisk until sugar is completely dissolved.
- Add semolina, flour, baking powder, baking soda and salt.
- Mix until dry flour is no longer visible. DO NOT OVER MIX (mix until dry and wet ingredients are just combined).
- Spoon batter into cupcake liner.
- Bake in preheated oven to 375oF (190oC), rack middle position, 20 minutes, or until toothpick inserted in the middle of cake comes out clean.
- Let muffins cool down in pan for 10 minutes. Then transfer muffins to wire rack to cool down completely.
