1 ½ cups (175 g) wheat bran cereal (All-Bran-style)

1 cup (250 ml) milk

2 tsp (10 ml) white vinegar

1/2 tsp (2.5 ml) vanilla

3/4 cup (115 g) unbleached all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp ground fennel seeds (optional)

1/4 tsp salt

1 egg

2 tbsp (30 ml) molasses

3 tbsp sugar

1/2 cup (85 g) dates, pitted and diced

With the rack in the middle position, preheat the oven to 350°F (180°C). Line nine muffin cups with paper or silicone liners.

In a bowl, combine the cereal, milk, vinegar and vanilla. Set aside.

In another bowl, combine the flour, baking powder, baking soda, fennel seeds (if using) and salt.

In a third bowl, combine the egg, molasses and sugar with a whisk. Add the cereal mixture and dry ingredients. With a spatula, stir until the dry ingredients are just moistened. Stir in the dates, reserving a few pieces to top the muffins. Pour the mixture into the muffin cups. Garnish with the reserved dates.

Bake for 20 minutes or until a toothpick inserted in the centre of a muffin comes out clean. Let cool.

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