Serbian Cornbread Muffins with Cheese (Projice)

Grease the muffin cups thoroughly using ³/₄ tsp Butter.

Crumble 40 gr White Brined Cow Cheese into rustic, bite-sized chunks.

Preheat the oven to 190°C (375°F).

In a mixing bowl, combine 30 gr Cornmeal, 25 gr Flour, ³/₄ tsp Baking Powder, and ¹/₄ tsp Table salt.

In a separate bowl, whisk ³/₄ piece Eggs size M together with 50 gr Cow Yogurt 3.6% and 1 ¹/₂ tbsp Sunflower oil until smooth.

Pour the wet egg mixture and 20 ml Sparkling water into the dry flour bowl, stirring gently with a spatula until just combined.

Gently fold the crumbled cheese into the batter until evenly distributed without crushing the pieces completely.

Spoon the batter into the prepared muffin cups and bake at 190°C (375°F) for 20 to 25 minutes until puffed and golden brown.