Apple Morning Muffins

I found this recipe here and I am pasting it below because I never have buttermilk, so I've added in substitution ingredients. The original recipe, found here uses 3/4 c yogurt instead of the buttermilk, so you could go that route as well. These are by far the best low-fat muffins I've made. Also, they are very easy to freeze, and taste great after being microwaved for 30-45 seconds to thaw. If you don't have the allspice, don't worry, I left it out, too.

Apple Morning Muffins
Prep time: 10 min Cook time: 20 min

2 cups all-purpose flour
3/4 cup raw sugar (regular sugar will work fine)
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 tsp cinnamon
1/4 tsp allspice
1/8 tsp nutmeg
1 cup milk
1 3/4 tablespoons cream of tartar (or 1 tbs vinegar or lemon juice)
2 large eggs
1 tsp vanilla extract
3/4 cup diced apple (1 large apple)

Preheat oven to 350F and line a 12-cup muffin tin with paper liners or spray with oil.
In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, cinnamon, allspice and nutmeg.
In a small bowl, whisk together the milk, cream of tartar, eggs and vanilla. Pour into dry ingredients and stir until just combined and no streaks of flour remain, adding in the apples at the last minute. Do not overmix.
Divide evenly into muffin tins and sprinkle with 1 tbsp additional sugar, if desired.
Bake at 350F for 16-20 minutes, until a toothpick inserted into the center comes out clean and the muffin springs back when lightly pressed.
Cool on a wire rack. Muffins are best when just cooled.

Makes 12 muffins.
Nutrition info per muffin: Cal: 155 Fat: 1.5g Carbs: 32 Protein: 3.9g