What's the difference between semolina porridge and semolina pudding? What time of day you eat it! Comforting, creamy semolina can be enjoyed at the beginning or the end of your day. Or both:)
Semolina is fine durum wheat flour. Often used in pasta and pizza dough, it's been around since ancient Roman times. Around the world it has various names like cream of wheat, farina and malt-o-meal. It's famously used in the delicious classic semolina cake.
When we make this at our house we enjoy a funny little family tradition of serving the porridge on a flat plate rather than a bowl. A spiral of honey is drizzled from the outside into the centre, and we follow the spiral with our spoons, eating from the outer edge into the middle.
This recipe was born from a craving for classic New Zealand Afghan biscuits, coupled with a request for muffins from one of my children.
Afghan biscuits are a beloved classic, and generally only found in New Zealand. Ask a kiwi expat what they miss from their homeland and odds are, the answer will be the afghan bikkie.
We Australians have a solid track record of claiming New Zealand classics as ours - think pavlova, the flat white coffee, Russell Crowe and Lamingtons (they were originally called Wellingtons! It's true!). Rest assured we won't try that trick with Afghans.
Afghan biscuits are predominantly chocolate, walnuts and cornflakes. I thought, why not make some muffins with these characteristics?
It worked out beautifully. I added some goodness by way of yoghurt, wheat germ and bran flakes, which gave the muffins more grunt, while still remaining treat-worthy and delicious.
Note: the icing and toppings are yummy but aren't at all necessary. Feel free to omit - rest assured your muffins will stand tall and not look at all underdressed!