1. Preheat oven to 450 F.

2. Chop chives and combine with flour, salt and thyme.

3. In a separate bowl, whisk eggs and milk.

4. Gradually add the milk mixture to the flour mixture. Mix until batter is smooth (refrigerate up to 1 hour, if desired).

5. Butter the bottoms of a muffin pan and then fill each one halfway with batter.

6. Bake in the oven for 15-18 minutes or until puffed and golden.