Mix everything together, this makes a soft, sticky dough.
Form a ball, spray with oil, cover, and let rise in a warm area until double (1-2 hours)
Gently punch down, and divide into 16 even pieces.
Form 16 3 to 3 /12 inch diameter biscuit-shaped pucks.
Sprinkle some semolina flour on a room-temperature well-seasoned cast iron or nonstick pan. If the pan isn't well-seasoned, spray some cooking oil on it before sprinkling the flour. Place the pucks on it, and sprinkle some semolina on top.
Cover the muffins with parchment paper and let rise for 20 minutes.
If this is the first time you've done this, preheat your oven to 350 in case the next step doesn't work as desired.
Raise the heat to medium, and "dry fry" until dark golden brown, 4-5 minutes per side, internal temperature should reach 195F or higher.
If the muffins are not fully cooked, but are the right colour, bake at 350 for 10 minutes.
Remove from heat, let cool completely before enjoying.
Pro tip - use a fork to separate the muffin, not a knife.