Preheat the oven to 180C
Dry roast pine nuts in a small pan on the stove. When tomatoes are cool enought to handle, chop into small chunks.
In a large bowl, combine spelt flour, baking powder, roasted pine nuts, grated zucchini, sage, parmesan cheese and seasoning.
In a second bowl combine ricotta, oil, buttermilk, eggs and chopped tomatoes. Fold dry ingredients into wet and stir to combine.
Spoon into lightly oiled or silicone muffin pan and bake for 30-35 minutes.