1. In large mixing bowl combine 1 1/4 cups of the flour and yeast. In small saucepan stir together milk, honey, butter, fennel, onion, salt and pepper. Cook and stir over medium heat until just warm (120°F to 130°F). Add milk mixture and egg to flour mixture. Beat on low speed of electric mixer until just combined. Increase speed to high. Beat for 3 minutes.
2. Stir in remaining 1/2 cup flour and cereal. (Batter will be sticky.) Cover and let rest for 10 minutes.
3. Portion batter evenly into twelve 2 1/2-inch muffin-pan cups coated with cooking spray. Loosely cover and let rise in warm place for 20 minutes.
4. Bake at 350°F about 18 minutes or until golden brown. Remove to wire rack. Serve warm.
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