How to make
We mix the corn semolina and brown sugar and soak them with warm water that we have previously mixed with freshly squeezed lemon juice.
Flavor the mix for our muffins with vanilla. Let the semolina swell for about 1 hour. Then, in the bowl, add the other important ingredients - sunflower oil, baking soda, carob flour, cinnamon, wheat bran and hemp flour.
By stirring with a wire whisk, thicken with brown flour (you can replace it with whole grain) until you get a thick mixture for a sponge cake - you need 1 cup of flour (in case you used coarse semolina and it did not swell much and did not absorb the water, you can add another 3 full tablespoons of flour).
Grease the muffin tins (cupcakes) with sunflower oil and lightly sprinkle with flour. Distribute the mixture evenly into 12 molds and bake the vegan muffins at 360°F (180°C) for about half an hour.
The baked healthy muffins have a light crust and at the same time are fluffy and soft on the inside.
Wonderful semolina muffins with fresh lemon flavor and vanilla aroma!
Wonderfully delicious!
