not too shabby (shabby apple giveaway)

As I mentioned last time, I make a batch of scones just about every day. This is also true of muffins, and I've found that even though scones can be sweet or savory, there's a lot more room for variation when it comes to muffins.

Do I use butter or oil? Do I cream the butter or melt it (or brown it!)? Is there a streusel involved? Which fruit (or colorful vegetable!) shall I use, and will it be fresh or dried? Should I add nuts, and if so, what kind? Milk, buttermilk, sour cream, or yogurt? Oh, I get excited just thinking about all the possibilities. And that, my friends, is why I bake.

This is a good batch of muffins. The fruit is the glorious apple, the nuts are marvelous pecans, the fat is creamed butter, and the liquid is buttermilk. The result is a tender quick bread with lots of contrasting texture, plenty of aromatic spices, and a delicious flavor.

That's great, you say, but what about Shabby Apple? You probably already know about them--they have everything from polka dot dresses to peplum skirts to brooches to swimwear, and it's all lovely.

If you'd like a chance to win a $100 gift card to Shabby Apple, do one, some, or all of the following and tell me about each action in a separate comment:
*Like Shabby Apple on Facebook
*Like A Southern Grace on Facebook
*Follow Shabby Apple on Twitter
*Follow A Southern Grace on Twitter
*Follow Shabby Apple on Pinterest
*Follow A Southern Grace on Pinterest
*Tweet about the giveaway.
*Tell me about your favorite dress.

**COMMENTS ARE NOW CLOSED AND THE WINNER HAS BEEN CONTACTED!**

Comments will close in two weeks, on Friday, May 3th. The winner will be randomly chosen and contacted shortly thereafter. Be sure to include an email in your comment, if needed. (US residents only--sorry!)

Shabby Apple Pecan Muffins
Makes about 14 large muffins
Ingredients:

• 3/4 cup butter, softened
• 1-1/3 cups granulated sugar
• 2 large eggs
• 3/4 cup buttermilk
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 3-1/2 cups all purpose flour
• 4 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1 cup chopped apples
• 1 cup chopped pecans

Directions:
Preheat oven to 375 degrees F. Line muffin pans with paper cups.
In a mixer bowl, blend butter and sugar until light and fluffy, about 3 minutes.
Blend in eggs, buttermilk, vanilla, and sour cream until smooth, 2 to 3 minutes.
Fold in dry ingredients and when almost mixed, fold in apples and pecans.
Scoop evenly into the prepared pans and bake for 30 to 35 minutes. Cool for 5 minutes before turning out of the pan to cool completely.