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.
Delicious for breakfast or a snack with a piece of cheddar cheese.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.