Step 1

Preheat oven to 350°F (180°C).

Step 2

Whisk dry ingredients and wet ingredients separately. Combine the two, mixing to integrate.

Step 3

Crush fennel seeds with a mortar and pestle. (They won’t crush up much, but this will help to release the flavor!) Stir into batter with dried fruit and allow to sit for 5 minutes.

Step 4

Divide batter into sprayed mini muffin tins (or regular muffin tins).

Step 5

Bake 16-18 minutes for mini muffins, until lightly browned. (For regular sized muffin tins, bake 20-24 minutes.)

Step 6

Cool completely before removing from muffin tins and enjoying.