Perfect Bake® recipe


Lemon Semolina Muffins

A little sweet, a little tart, and melt in your mouth delicious. Semolina comes from the first milling of wheat kernels when the bran, germ, and starch are separated. The starch (or endosperm) is collected as semolina, which is then milled to produce flour. The semolina and almond meal give this muffin its melt away texture. Wonderful on their own but even sweeter when topped with a lemon glazes. Toasted sliced almonds add a beautiful finishing touch.


Ingredients

Units:
US | Metric
Metric | US
Servings : 12 muffins
  • Egg - 3⅝ oz
  • Almond Extract - 1/8 oz
  • Vanilla Extract - 1/8 oz
  • Lemon Zest - 2
  • Lemon Juice - 2½ oz
  • Almond Meal - 6 oz
  • Semolina - 4¾ oz
  • Salt - 1/8 oz
  • Baking Powder - 1/8 oz
  • Unsalted Butter - 5⅞ oz
  • Granulated Sugar - 7 oz
  • Sliced Almond - 3/8 oz
  • Powdered Sugar - 3½ oz
  • Lemon Zest - 1
  • Lemon Juice - 1 oz