Preheat the oven to 350°F. Generously coat a muffin pan with the vegetable oil or spray and set aside.

In a medium bowl, combine the flour and salt. In a measuring cup, measure out milk, add the eggs, and beat until combined.

Pour the wet ingredients into the dry ingredients and mix until nearly smooth. The batter will be thin with a few lumps. Fold in ½ cup of the cheddar cheese and the chives. If you’d like, you can transfer the batter to a large measuring cup or bowl with a spout; this will make it easier to pour the batter into the muffin wells.

Preheat the muffin pan in the oven for 2 to 3 minutes. Remove the hot pan and carefully pour the batter into each well, filling them a little more than halfway. Top with the remaining ½ cup cheddar cheese. Bake for 30 to 35 minutes until tall, puffed, and golden brown.