Cottage Cheese and Spinach Breakfast Muffins

Preheat the oven to 374℉/ 190°C. Line a 12 cup muffin tin with paper cases.
In a medium bowl combine the yogurt and the baking soda.
Whisk the eggs shortly and add in the yogurt which by this time will have started bubbling. Keep whisking and add also the melted butter.
Mix together the flour, salt and baking powder in a bowl and gradually add them to the wet mixture, mixing slowly and carefully with a rubber spatula until the batter becomes smooth.
Fold in the ricotta, spinach leaves and parmigiano until incorporated.
Spoon the batter into the muffin cases filling them around ⅔ full. Sprinkle with sesame on top.
Bake for about 20-25 minutes, until a toothpick inserted in the center comes out clean and the muffins turn golden brown. Cool them on a rack for half an hour before serving.