The Cruelty Free Shop chain of vegan supermarkets is hosting a ‘Vegan Bake Sale’ today to raise money for local charities.
At more local store in Canberra the funds will be donated to Animal Liberation ACT to support their work protecting animals.
I put my hand up to contribute to the baked goods. I came up with two items, both muffins for ease of handling and distribution. The first was Cornbread with Maple Syrup Cream Cheese Glaze and Carrot Cake with Sweet Lemon Icing.
These are a variation of the carrot cake I posted earlier this week. Everyone who had a piece loved it so if it aint broken, don’t fix it right?
I made fried green tomatoes the other day which got me thinking about other great southern American foods I enjoy. I had recently seen a post online of some delicious cornbread muffins. The cravings started then kept building.
I had nominated myself to make something for a vegan fundraising bake sale today so I said to myself “cornbread muffins it is.”
Despite a lot of searching I couldn’t find the earlier post that I had seen. I knew it was a fellow vegan food blogger but that’s as far as I got. So in true Plant Health Man style I did what I always do……make it up as I go along.
I had made cornbread before from a packet in my pre-vegan days so I thought it can’t be that hard, and it wasn’t.
Give it a try. They are delicious, either as a snack or to accompany a veggie stew or thick soup. Simply replace the bread you normally use to wipe up the juices at the bottom of your bowl with a cornbread muffin or two.
The glaze if optional.
CORNBREAD MUFFINS WITH MAPLE SYRUP CREAM CHEESE GLAZE