Vegan Semolina Muffins

Eggless and Dairy Free Semolina Muffins

Semolina Muffins, made with simple ingredients and perfect for breakfast, afternoon tea or anytime of the day.
Servings 6 muffins


  • 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


  • 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.