Description
Soft semolina muffins soaked in fragrant orange blossom syrup, topped with sliced almonds and baked until golden and tender.
Ingredients
Units
Scale
- 2 cups fine semolina
- 1 cup granulated sugar
- 1 cup plain yogurt
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/4 cup sliced almonds
- 1 cup granulated sugar (for syrup)
- 1 cup water
- 1 tablespoon lemon juice
- 1 teaspoon orange blossom water
Instructions
- Preheat oven to 350°F or 175°C and grease a 12 cup muffin tin.
- In a bowl mix semolina, sugar, and baking powder. Add yogurt, oil, eggs, and vanilla. Stir until smooth and let rest 10 minutes.
- Divide batter evenly into muffin tin.
- Top each with sliced almonds.
- Bake 18 to 22 minutes until golden.
- Simmer sugar and water for 8 to 10 minutes. Add lemon juice and orange blossom water.
- Pour warm syrup over warm muffins and let soak 30 minutes before serving.
Notes
- Allow muffins to soak fully for best texture.
- Store in airtight container at room temperature up to 3 days.
- Substitute rose water for orange blossom water if desired.
Nutrition
- Serving Size: 1 muffin
- Calories: 320
- Sugar: 28g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 45mg