Combine all ingredients except for the semolina in the bowl of a stand mixer and beat with the paddle attachment until smooth and starting to come away from the sides - about 5 minutes on medium-high speed.
Scrape the dough into a ball still in the bowl, and cover. Let it rise until doubled in size - 1 to 2 hours.
Sprinkle griddle liberally with semolina. If it's not a non-stick surface, spray with cooking spray first.
Punch down the dough and divide into 16 balls, and then transfer to the cold griddle (you'll probably have to bake in shifts)
Flatten the balls down into disks on the griddle, cover with parchment, and let them rest for about 20 minutes. Put the rest of the dough balls on a semolina dusted baking sheet.
Cook the muffins over a low heat for 7-15 minutes per side. Check the bottoms frequently to make sure you're not burning them. They're done baking when they reach 200°F internally. If they brown too fast, you can finish them in a 350°F oven until fully cooked.
Let them cool on a wire rack completely before eating. Don't forget to use a fork to split them, not a knife!
Enjoy!
