From Us


summer breeze cools against fall leaves

Fall is here and we’re here for it! If you’re big soup fans like we are, you know that when cooler temperatures show up that means more warm stewy meals are making it to the table. In our opinion, soups, stews and chilis are the gifts that keep on giving. Most soups will last about a week in the fridge, get better by the day, make a quick work-from-home lunch or mess free dinner and leftovers freeze beautifully - I’d say that pretty much checks all the boxes.

It is also our opinion that what you eat alongside your soup matters (surprise, surprise). Whether it’s a slice of sourdough, crunchy crackers, or a cornbread muffin, you’ve already put in the work to make the soup, so what you dip in it has got to be good. For years now we’ve made chili for Halloween night, it’s the perfect post trick-or-treat meal; wholesome, hearty and delightfully satisfying, just waiting to warm you right up. Of course there are fixings for the chili like pickled jalapeños, cilantro, and sour cream, but none as perfect as the corn bread muffin, just  begging to be dipped.

This fall, don’t settle for a sad and crumbly store bought version. Do yourself and your soup a favor and give these humble muffins a try.

FARE's Cornbread Muffins

In true FARE fashion, this is not your ordinary corn bread muffin. This one features pumpkin puree, happens to be gluten free and vegan and is just as delicious warmed up with a smear of jam for breakfast as it is with a hearty bowl of stew. This is a simple recipe with a few ingredients, as with any other simple dish, don’t skimp on ingredients. We use a high quality maple syrup and an olive oil you’ll love the flavor of…you will taste it. We also highly encourage you to make the pumpkin or squash puree instead of buying it, trust us on this one.  Just like soup, muffins freeze incredibly well. Do yourself a favor and  make a double batch, bake them all off and store half in the freezer. You’ll be glad you did.

1 cup Corn Meal (we used medium grind)

1 cup Oat Flour (you can also use spelt, a gf blend or all purpose flour)
1 tsp. Baking Soda
1 tsp. Baking Powder
1/2 tsp. Salt
2 cups Pumpkin Puree / Squash Puree - preferably homemade, but can be canned.
(for this recipe we made our own puree using Red Kuri squash, which gave these muffins their gorgeous color)
1/2 cup Maple Syrup
1/2 cup Olive Oil
1/2 cup Milk of your choice (we used hemp milk)

1. Preheat oven to 350 degrees.

2. Combine dry ingredients.
3. Combine wet ingredients.
4. Combine dry and wet ingredients together and mix until smooth.
5. Grease a stand muffin tin with a little oil and distribute the batter evenly.
6. Bake muffins for 20 minutes until cooked through and golden brown on top.
7. ENOY!