Preheat oven to 180°C and grease a muffin tin or line with paper or silicone cups.
Beat the eggs with the sugars and oil until creamy.
Add the yogurt and mix well.
In a separate bowl, mix the flour, salt, baking soda, cinnamon and ginger.
Add the dry mixture to the wet mixture and whisk until just combined.
Fold in the cookies.
Pour batter into prepared muffin tin/cups. I use an ice cream scoop for portioning.
Sprinkle a few cookies/pieces on top.
Bake ca. 25 minutes or until a tooth pick inserted in the middle comes out clean.
Let cool and enjoy!