Amy Daczyzn includes what she calls a "universal muffin recipe" in The Complete Tightwad Gazette. It's a wildly flexible recipe for using up odds and ends around the pantry and fridge -- or, I should say, using CSA produce efficiently!
These are not the supersized, cake-like muffins you get at the coffeeshop. They're dense and filling. The carrots and whole-wheat flour give you some fiber, which I remember needing in the early weeks after my daughter was born. And I think they taste great when spread with a little cream cheese or soft butter, served with coffee. Or with mimosas, which were on hand at baby Eddie's party.
Heat oven to 400 degrees F. Grease muffin tins with butter.
Combine the dry ingredients and spices. Add the wet ingredients and stir gently until mixed. Fold in the peaches and carrots.
Bake 20-25 minutes. Remove and let sit about 15 minutes, then remove muffins from pan. Serve immediately, or let cool completely on a wire rack before storing or transporting. Yields 10-12 muffins.