• Preheat the oven to 350ºF/175ºC. Grease or line a 12-cup muffin tin with parchment paper.
• Finely chop sun-dried tomatoes into small pieces or blend them for a smooth texture.
• In a large bowl or a stand mixer, combine the flour, baking powder, baking soda, salt, paprika, and cumin. Add the milk, oil, and eggs and mix well. Fold in the sundried tomatoes and sunflower seeds.
• Divide the batter into the muffin pan, filling each cup to the top.
• Bake in the oven at 350ºF/175ºC for 18-20 minutes until the tops of the muffins become golden.
• Once baked, set the savory muffins aside to cool on a wire rack.

  Enjoy them warm as is, with a bit of butter, or with rainbow hummus frosting.

Hummus frosting (optional)

• Prepare the hummus recipes you want (e.g., use avocado or basil for green hummus, beet for pink-reddish hummus, carrots or pumpkin for orange hummus, and turmeric powder for yellow hummus).
• Layer the different hummus spreads on a piece of baking paper. Carefully roll the baking paper and insert it into a piping bag. You don't need any special nozzle.
• Pipe the frosting onto the muffins in a basic swirl or dip shape. Decorate as many muffins as wanted. Enjoy!