First preheat your oven to 450 F. Now chop chives and combine with flour, salt and thyme. In separate bowl, whisk eggs and milk. Gradually add the milk mixture to the flour mixture. Until batter is smooth. (Refrigerate up to 1 hour, if desired.) Butter the bottoms of a muffin pan and then fill each one halfway with batter. Bake in the oven for 15 to 18 minutes or until puffed and golden.