I am inspired everyday from recipes, to decorating ideas to well, almost anything where sometimes it makes my head spin.
I’m also bad at making decisions. I am a bit of a perfectionist and sometimes it takes me forever to decide on little things because I want things just right. It might be hereditary because my mother is the same way too (right, Mom)!
When I saw this amazing post on Not Rachael Ray on How to Eat a Pomegranate I was inspired to pick up one of these beauties and whip up something delicious however it took me forever to decide exactly what I wanted to make.
Last week Bake Your Day shared a delicious recipe for Apple Pomegranate Crumble that I am anxious to try so I knew I needed to break open this pomegranate that has been staring at me in the fruit bowl.
So with pomegranate seeds (also known as arils) finally in sight, a recipe I am anxious to try along with a recipe I am ready to whip up, it’s time to get baking. Wow, I finally made a decision!
I created these muffins for guests staying with us over the holidays. I made them now and they are in the freezer so I’ll be able to thaw these out in a few weeks.
These muffins are moist and delicious and the oatmeal pomegranate topping is fantastic.
Here are a couple things about these muffins-
– The topping is delicious. Be generous with sprinkling the muffin tops. Since the muffins expand, the more topping, the better.
– If you don’t have the POM Pomegranate juice on hand, don’t worry. It doesn’t make a huge impact in the taste of the muffins. I had it on hand so I tossed it in but don’t go buying it just for this recipe, unless you really want to of course
– Sugar, sugar, sugar. If you don’t like overly sweet muffins, go 3/4 cup sugar. If you like a sweeter muffin use 1 cup sugar. I use 3/4 cup for this recipe and I liked it. I didn’t want the sugar to overpower the taste of the oatmeal and pomegranate. Its personal preference, so I like to share the variation.
– Lastly, you have to try these muffins. It is the pomegranate version of the a blueberry muffin so to speak with oatmeal. Yummy, yummy, good!
Oatmeal Pomegranate Muffins
Makes 14 muffins
1 3/4 cup all-purpose flour
3/4 cup sugar*
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
3 large eggs, lightly beaten
1/2 cup vegetable oil
1/3 cup 100% pomegranate juice (like POM)
1 cup pomegranate seeds (arils)
1/2 cup old fashion rolled oats
2 tablespoons butter, melted
1/2 cup light brown sugar
1/3 cup all-purpose flour
1 teaspoon cinnamon
1/4 cup old fashion rolled oats
1/4 cup pomegranate seeds (arils)
Preheat oven at 350 degrees. Line muffin tin with paper liners and set aside.
In 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 in to lined muffin tins 3/4 full.
In a medium bowl stir together butter, brown sugar, flour, cinnamon, rolled oats and pomegranate seeds until blended. Generously sprinkle on to tops of each muffin.
Bake in a preheated oven for 22-27 minutes until tester inserted in to the center of the muffin comes out clean.
Cool on wire rack.
*For a sweeter muffin increase sugar to 1 cup.