Orange and poppy-seed cupcakes

Preheat the oven to 180°C (160°C fan-forced). Line a 12-hole, 1/3 cup muffin tin with paper patty cases.

Place the orange, honey, vanilla and apple puree in an upright blender and blend on high speed until completely smooth. Transfer to a bowl.

Add the egg, flour and poppy seeds to the orange mixture and stir gently until just combined - do not overmix or the cupcakes will be tough. Divide the batter evenly among the prepared muffin holes.

Bake for 15 minutes or until golden and a skewer inserted in the centre of a cupcake comes out clean. Cool in the tin for 3 minutes, then remove and serve warm with a small dollop of yoghurt, if desired.

Tips: The cooled cupcakes can be stored in an airtight container at room temperature for up to 2 days, in the fridge for up to 5 days, or wrapped individually and frozen for up to 3 months (just thaw them in the fridge overnight). Chilled cupcakes can be gently reheated in the microwave on medium-high for 5-10 seconds.