• Add all of the ingredients in a standing mixer bowl machine, using the dough hook. Mix everything together and then knead for 5 minutes. The dough will be sticky, don't worry.
• Using a dough scrapper, scrap the dough into a lightly greased bowl and cover it tightly with a cling film. Leave for the dough to rise until double its size, around 1 hour.
• Place the risen dough on a working surface and cut it into 8 equal pieces. Form each pieces into a ball and flatten them slightly with your fingers. Place them on a baking tray with a parchment paper and some sprinkled semolina. Cover with a cling film and leave until they double their size, around 30 minutes.
• Note: Since this is a sticky dough, I'd recommend you to lightly grease your dough scrapper and your hand when working with it.
• Lightly flour the working surface if needed, to avoid the dough from sticking.

Cooking & Baking

• Heat a pan on medium low heat. Gently scoop the balls, one by one with a flat spatula and place it on the pan. Do them in batches and don't crowd the pan too much, to make it easier to flip them later. Cook for 2 minutes on each side and place them back on the baking tray.
• Bake in a preheated oven at 320ºF (160ºC) for 10 minutes or until fully cooked. Place them on a rack. While still slightly warm, stab all around the muffins in a straight line, using a fork. Gently pull the muffins apart into 2. Toast and enjoy them however you like, sweet or savoury!
• Note: Use the scoop and level method for measuring flour (if using cup measurement). I'd recommend using scale to be more precise.