Cut the tomatoes into thin slices. Finely chop or grate the remaining vegetables. Cut 80g cheese into small cubes, grate the rest. Roast the seed mixture in a pan. Mix flour with baking powder.
Put half of the spring onions aside. Fry the rest of the vegetables with 1-2 tbsp. oil, finely chopped rosemary and garlic in a pan until they are done.
Mix the cooked vegetables with curd cheese, eggs, cheese cubes, flour and baking powder mixture, 3 tablespoons of oil, the roasted seeds and spices to a dough.
Preheat the oven. Divide the dough evenly between the baking trays. Then cover with the grated cheese and the finely chopped tomato slices.
Bake the muffins at 170°C convection oven for 30 minutes.
