Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin pan with paper liners. Set aside.
In a pan set over medium heat, heat 2 tablespoons of olive oil. Add the onions and cook for 3-5 minutes, until tender. Stir in paprika, garlic powder and sun dried tomatoes and cook until fragrant. Turn off heat and add all of the spinach. Stir and allow the spinach to wilt.
Whisk eggs in a large bowl. Next whisk in milk, the remaining olive oil and salt. Fold in the spinach and cheese. The mixture will be thick.
Mix baking powder into the flour. The fold the flour into the batter and keep folding until no dry patches are left.
Divide the batter between the muffin cups (about 3 tablespoons per cup). Top with pine nuts. Bake in the middle of the oven for 25 minutes or until a skewer inserted in the center of a muffin comes out clean.
Remove muffins from the pan and allow to cool on a wired rack. Keep leftover muffins in the refrigerator and eat within 2 days.