Oatmeal Pomegranate Muffins

Preheat oven at 350 degrees F. Line muffin tins with paper liners (recipe makes roughly 16 muffins) and set aside.

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.

Pour batter into lined muffin tins 3/4 full.

For topping:
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.

Bake in the preheated oven for 22-27 minutes until tester inserted into the center of the muffin comes out clean.

Cool on wire rack.

*For a sweeter muffin increase sugar to 1 cup.