I have been making these muffins for a couple of years and they never fail to come out perfectly. I have even converted the recipe to sourdough by substituting 8 ounces of ripe starter for 4 ounces of water and 4 ounces of flour. Yum!! I have found the the dough hook on my stand mixer works well, although it does take a little longer for the dough to come together. Yes, it's very soft, but once it's shiny you know it's ready. Also, I've used cornmeal in place of semolina and it's fine. I always have to bake for 8 to 10 minutes because they're never quite baked through using the griddle alone.

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