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