Sugee Muffins

Sugee is essentially semolina, a wheat flour that’s also used to make pasta. It’s coarse and gives any baked good a nice texture and bite.

I usually make sugee cookies around Lunar New Year, but since I had some semolina lying around, I thought it would make an interesting addition to an ordinary muffin.

These sugee muffins are absolutely delicious! They’re buttery and have a great texture thanks to the semolina. They’re baked at a lower temperature and for a longer time than ordinary muffins, so they’re nice a fluffy as well. These muffins are perfect just warm from the oven and served with coffee or tea.


“Wet” ingredients:

  • 90g unsalted butter, melted
  • 1 1/4 cups milk
  • 225g brown sugar
  • 1 egg

“Dry” ingredients:

  • 250g all-purpose flour
  • 2 tsp baking powder
  • 120g ground semolina

Makes 16 muffins.


Step 1: Preheat your oven to 175°C (350°F). Line your muffin tray with paper cups.

Step 2: In a large bowl, sift together the dry ingredients. In another bowl, add the wet ingredients and stir well to combine.

Step 3: Add the wet mixture to the dry mixture. Fold gently until you get a lumpy batter.

Step 4: Fill each muffin cup only three-quarters full, either using spoon or a 56mm disher.

Step 5: Bake for 30 minutes.

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