Preheat your oven to 200C / 400F / Gas mark 4 and prep you muffin tins either with liners or by lightly greasing them.
Take your chopped onions and lightly fry them in 2 tablespoons of your olive oil until they are soft. Take them off the heat and leave them in your pan with the oil until you need them.
Mix your flour, baking powder & salt in a large mixing bowl.
In a smaller bowl or large jug, mix your beaten eggs, milk, chives, remaining 4 tablespoons of olive oil and black pepper (add as much or as little as you like) and mix all together.
Mix the wet with the dry together, stir very gently until just combined.
Add your grated cheese and your cooled onions and scrape any remaining oil in the pan into your muffin mix.
Gently mix in until everything is just combined.
Scoop your mixture into your prepared muffin tin. Don’t over fill your cases, a large ice cream scoop is about the perfect amount. Or fill to about 2/3rds full.
Sprinkle a little more grated cheese on top and if you are a pepper fan add a little more cracked black pepper too.
Pop them in your oven for 20 to 25 minutes until firm to the touch.
Leave them to cool for about 10 minutes in their tins before transferring them to a wire rack.
If you wish to eat them warm, still allow them to cool a little first so as to not burn your fingers.
These will keep in an airtight tin for 3 to 4 days.