I’ve been doing mine in a cast iron skillet. I roll out the dough and cut with a big coffee mug. I was using mason jar lid but they were a little too small. I’ve just got to back off a little in the rolling pin action. Aren’t they yummy though?The recipe said that it makes about 16 muffins. So when I first tried this recipe, I weighed the whole thing and divided by 16. Since then, I've been making mine approx. 70-90 grams each. I cut off a piece, weigh it (add or subtract dough 'til it's within that range). Then I shape it into a ball by turning it in my palm and bringing up the edges and pinching it in the middle. Quarter turn and do again. Repeat a couple times until it's a decent ball. I put the ball down on my board and pat it out. Then I use a 3 1/2-inch ring and cut out my muffin. I put it on a baking sheet with semolina sprinkled on parchment paper. It sits about 15 minutes, puffs up a little, and then I cook it on an electric griddle that's sprinkled with more semolina and set to about 400-degrees. I like getting a nice golden brown on both sides, and that way I know it's cooked on the inside too. If you want to take an internal temp, it should be about 200 degrees.
I figured today that it takes me about an hour to weigh, shape, and cook. I can fit 8-10 muffins at one time on my griddle.