Step 1

Preheat oven to 180 degrees celsius (fan-forced). Lightly grease a 24 hole mini muffin tin and set aside.

Step 2

Place the cheese into the Thermomix bowl and grate on Speed 8, 10 seconds.

Step 3

Add the chives, ham, eggs, olive oil and milk and mix on Reverse, Speed 4, 5 seconds or until combined. Scrape down the sides of the bowl.

Step 4

Add the plain flour and baking powder and mix on Interval/Knead function for 10 seconds or until just combined.

Step 5

Divide the mixture evenly between the mini muffin holes (filling almost to the very top).

Step 6

Bake in the oven for 20 minutes or until golden and crunchy on top.

Step 7

Serve warm or cold. Store in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.