Orange Poppy Seed Loaves.

Quick, just sweet enough and relatively healthy, these little poppy seed loaf cakes are super simple to put together and even easier to eat.  Along with a cup of tea or coffee, they made today seem less gray and wintery and taste like the beginning of spring.  Feel free to substitute lemon zest and juice if that's what you have - I never keep lemons around unless I buy them for a specific recipe.  On the other hand, I eat oranges like crazy this time of year and always keep them in the house.  Either way, slices of these little cakes make the perfect afternoon snack :)

Orange Poppy Seed Loaves
Adapted from Recipe Rumble

1 cup all-purpose flour
1/2 cup granulated sugar
1/3 cup poppy seeds
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup butter, melted (1/2 stick)
2 large egg whites
1/2 cup skim milk
1 teaspoon vanilla extract
3 tablespoons orange juice
Finely grated zest of an orange

Preheat the oven to 350 degrees F. and spray 3 miniature loaf pans (or 1 9x5 loaf pan, or a 8x8 square cake pan) with nonstick cooking spray and set aside.

In a medium bowl, wisk together the flour, sugar, poppy seeds, baking powder, baking powder and salt.  In a small bowl, mix the butter, egg whites, milk, vanilla, orange juice and zest.  Pour the liquid ingredients into the dry ingredients and stir until well-mixed, but don't overmix.  Pour the batter into the prepared pans and bake for 15-30 minutes depending on the size of the pans you've used, until a toothpick inserted in the center comes out clean.

Let cool on a wire rack.  Loaves will keep in an airtight container or wrapped in foil for up to 3 days.