For the corn muffins, first preheat the oven to 220 °C.
Then whisk the milk with the egg and stir in the kukuruz bread mix until the dough is nice and uniform. The consistency of the batter should be such that it falls off the spoon with difficulty.
Now fill the muffin cups (paper cups or greased muffin tray) 2/3 full and bake for about 12-15 minutes. Do the stick test. To do this, poke the corn muffins with a toothpick or shish kebab, if the stick is clean when you pull it out, the muffins are done. If there is still a little dough sticking to them, they need to stay in the oven a little longer.