Preheat the oven to 190 degrees Celsius.
Combine the dry and wet ingredients in separate bowls. Mix the wet ingredients through the dry.
Lightly oil a muffin tray and fill with the mixture.
Bake for 30 minutes.
Note: Semolina is the endosperm or heart of the durum wheat kernel - a hard wheat variety with a high protein to carbohydrate ratio and a high gluten content. It is not suitable for people with gluten allergies.
Makes 12 servings (serve = 1 muffin)