Oatmeal Pomegranate Muffins

• FOR THE MUFFINS:
• 1-3/4 cup All-purpose Flour
• 3/4 cups Sugar
• 1 teaspoon Baking Powder
• 1/2 teaspoons Baking Soda
• 1/2 teaspoons Salt
• 1/2 teaspoons Cinnamon
• 3 Large Eggs, Lightly Beaten
• 1/2 cups Vegetable Oil
• 1/3 cups 100% Pomegranate Juice
• 1 cup Pomegranate Seeds (arils)
• 1/2 cups Old-fashion Rolled Oats
• FOR THE TOPPING:
• 2 Tablespoons Butter, Melted
• 1/2 cups Light Brown Sugar
• 1/3 cups All-purpose Flour
• 1 teaspoon Cinnamon
• 1/4 cups Old-fashion Rolled Oats
• 1/4 cups Pomegranate Seeds (arils)

1. Preheat oven at 350 degrees F. Line muffin tins with paper liners (recipe makes roughly 16 muffins) and set aside.
2. Into a large bowl sift flour, sugar*, baking powder, baking soda, salt and cinnamon. Make a well in the center of the flour mixture and add in eggs, vegetable oil and pomegranate juice. Stir together until well combined. Stir in pomegranate seeds and rolled oats.
3. Pour batter into lined muffin tins 3/4 full.
4. For topping:
5. In a medium bowl stir together butter, brown sugar, flour, cinnamon, rolled oats and pomegranate seeds until blended. Generously sprinkle onto the top of each muffin.
6. Bake in the preheated oven for 22-27 minutes until tester inserted into the center of the muffin comes out clean.
7. Cool on wire rack.
8. *For a sweeter muffin increase sugar to 1 cup.

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Taken from tastykitchen.com/recipes/breads/oatmeal-pomegranate-muffins/ (may not work)