Combine all of the ingredients -- except the semolina or corn-meal -- into the bowl of an electric mixer.
Mix and knead to form a smooth dough. Should be soft but not particularly sticky, so add flour as needed.
Place in a lightly greased bow, cover, and immediately put in the refrigerator to rise overnight and get extra flavor. (Alternatively, cover and let rise 1-2 hours at room temperature until pretty puffy.)
Gently deflate and turn out onto floured surface. Cover, let sit for a few minutes.
Divide the dough into 12 equal pieces (Math: total mass should be about 851mg, so 12 should be 70-71mg each)
Prepare a baking sheet with parchment and sprinkle with the semolina or corn meal.
Shape each piece into a round ball then flatten each ball into a 3" round. If you have a 3" biscuit cutter, flatten to larger than 3" and use that to round out. (I saw someone on another site suggest using scissors and I can't imagine that working out well with how bad I use scissors.)
Place the rounds, evenly spaced, onto the parchment-lined baking sheet.
Sprinkle with additional corn-meal/semolina, cover with plastic wrap or a clean lint-free towel, and let rise until fluffy, about 2 hours. (If you didn't refrigerate overnight, this should probably only take 45-60 minutes.)
If you have an electric griddle, pre-heat that to 350°F. If not heat an ungreased flying pan over medium-low heat.
Cook the muffins about 10-12 minutes on each side or until an instant-read thermometer inserted into the center registers 190°F