Innside New Jersey

EAT INN: Enjoy the taste of summer with these fruity recipes!

For these Peach and Blueberry Muffins combine these two summer time fruits to make a single delicious treat. (Morning Dove Inn, Belmar)

Peach & Blueberry Muffins

4 ½ cups all-purpose flour
2 cups brown sugar
4 ½ teaspoons baking powder
1 teaspoon cinnamon
½ teaspoon allspice
½ teaspoon nutmeg
1 teaspoon salt

2 eggs
¾ cup vegetable oil
1 ¼ cups milk
2 medium peaches, pitted and diced
1 ½ cups blueberries
Granulated sugar to taste

Preheat the oven to 350°F. Coat with nonstick cooking spray or grease and flour 24 muffin cups.

In a large bowl, combine the flour, brown sugar, baking powder, cinnamon, allspice, nutmeg and salt, and set aside.

In a medium bowl, stir the eggs, oil, and milk together well.

Gently stir the egg mixture into the flour mixture but do not overmix.
Gently fold in the peaches and blueberries.

Spoon the batter into the muffin cup, filling about two-thirds full.
Sprinkle the granulated sugar on top of the batter.

Bake the muffins for 25 to 30 minutes or until golden brown. Run a knife around each muffin to loosen it in the cup. Cool the muffins in the pan on the wire rack.

Yield: 24 muffins

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For another fruity summer treat, try this Fruit Crisp -- easy as pie! (Victoria Guest House LBI, Beach Haven)

Fruit Crisp

2 (20-ounce) cans blueberry pie filling
   or 2 cups fresh peaches, apples,
   or blueberries
1 ½ teaspoons lemon juice

1 (18-ounce) package yellow cake mix
¾ cup chopped nuts
½ cup margarine, melted

Preheat the oven to 350°F.

Spread the pie filling in the bottom of a 13 by 9-inch baking pan.
Sprinkle the lemon juice on top.

In a medium bowl, combine the cake mix, nuts, and margarine.
Sprinkle the mixture over the pie filling.

Bake 45 minutes or until golden brown. Serve warm with whipped cream.

Yield: 8 to 10 servings