1Preheat oven to moderate, 180 C. Lightly spray a 24-hole mini muffin tray with oil.
2In a jug, combine milk, yeast and sugar. Set aside 10 mins until frothy.
3In a large bowl, combine flour and thyme. Season, then gradually whisk in milk mixture until smooth.
4Spoon into recesses. Bake 12-15 mins until slightly puffed and golden. Transfer to a wire rack to cool.
5TOPPING: Combine creme fraiche, mustard and chives. Season. Heat a frying pan on high. Spray with oil and sear steak 2 to 3 mins, each side, until cooked to taste. Set aside, loosely covered, 5 mins. Thinly slice.
6Serve crumpets topped with a little mustard, creme fraiche and a slice of beef. Drizzle with oil and sprinkle extra chives over.
*Save time by using rare roast beef from the deli.