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St Clements Morning Quickbread
St Clements Morning Quickbread is a modern British recipe for a classic corn muffin mix flavoured with oranges and lemons and with currants in the mix that's baked as a loaf to be served with morning or breakfast coffee. The full recipe is presented here and I hope you enjoy this classic British version of: St Clements Morning Quickbread.
prep time
30 minutes
cook time
60 minutes
Total Time:
90 minutes
Serves:
10
Rating: 
Tags : Vegetarian RecipesMilk RecipesBaking RecipesCake RecipesBritish Recipes
Here is a simple breakfast quickbread incorporating oranges and lemons that's based on a muffin mix base.
Ingredients:
120g (1 cup) plain flour
120g (1 cup) white maize (corn) meal
3 tsp baking powder
generous pinch of salt
finely-grated zest of 2 oranges
juice of 1 lemon
juice of 1/2 orange
1 tsp vanilla sugar
4 tbsp black treacle (molasses)
yoghurt, as needed
1 large egg
6 tbsp currants
Method:
Grease and line a loaf tin, then set aside.
Place the orange zest in a heat-proof measuring jug and make up to 200ml (4/5 cup) with boiling water. Now mix in the treacle until well combined before adding the fruit juices. Now make up to 400ml (1 3/5 cups) with yoghurt (plain or flavoured, as you prefer).
In the meantime, mix the flour, maize meal, currants, baking powder, salt and vanilla sugar in a large bowl.
Beat the egg into the citrus and yoghurt milk then add to the flour mixture, stirring until just blended.
Turn the batter into the loaf tin, then place in an oven pre-heated to 180°C (350°F). Bake for about 50 minutes, or until nicely browned and a skewer inserted into the centre emerges cleanly.
Allow to cool for 10 minutes in the tin, then turn out onto a wire rack to cool completely.
This makes an excellent accompaniment to a cup of coffee and can be served instead of a muffin.
