Preheat your oven to 220°C
Grease your muffin tin well.
In a mixing bowl combine the flour + salt + baking powder. Mix.
Add your cheese and thyme, mix well.
Add in your eggs one at a time mixing well after each egg addition, until well combined.
Mix one cup of yoghurt (greek or regular) with a pinch of baking soda, then add to your mixture and mix well to combine.
Finally add the oil to your mixture, give it one last mix to combine (do not over mix). Some types of flour absorb moisture better than others. If you felt the oil has not absorbed well, feel free to sprinkle an additional tablespoon of flour and mix it in. Your mixture should be thick. and spoonable.
Distribute the mixture into the muffin cavities, around two to three tablespoons in each.
Place your muffins into your preheated oven and bake for 5 minutes.
After 5 minutes, without opening the oven door, lower the heat to 175°C and cook for an additional 18-20 minutes or until a toothpick inserted into the center of your muffin comes out clean.
Remove your muffins from the oven and let cool for 5 minutes in the muffin tin. Invert onto a cooling rack. They can be served warmed or let completely cool on cooling rack.
