2

medium

bananas; peeled

1

egg

¾

cup

sugar

¼

cup

vegetable oil

2

tsp

grated orange zest

2

cups

flour

1 ½

Tbs

poppy seeds

2

tsp

baking powder

½

tsp

salt

1

Preheat oven to 190°C.

2

Purée bananas in blender to make 1 cup of puréed bananas.

3

In medium bowl, mix bananas, egg, sugar, oil and orange zest until well blended.

4

In large bowl, combine flour, poppy seeds, baking powder and salt. Stir banana mixture into flour mixture until evenly moistened.

5

Spoon batter into greased muffin cups. Bake for 20 minutes or until cake tester comes out clean.

6

Remove from pan; cool on wire rack. Dip warm tops in sugar.