Cheese and Apple "muffins"

One of the things that both my son and I love are "muffins." I say, "muffins" because they are not really muffins, however, I bake them in a mini-muffin pan and I really don't know what else to call them. Whatever their name may be, I love them because they are easy to take on the go and he loves them because it's easy for him to eat by themselves. This recipe is much like the carrot and parsnip muffins I blogged about earlier with the exception of being a little more savory than sweet. Give it a try!

This is what I did:
1 cup APF
1 cup Flaxseed meal
3/4 tsp of baking soda
1 1/2 tsp of baking powder
1/2 tsp of salt
1/2 cup of whipped silk tofu
2 (3.9) containers of natural, no sugar added apple sauce (You could of course, use your own. I just didn't have any in my stock at the moment.)
3/4 cup of yogurt
1/2 cup of shredded cheese (I used cheddar)
1/4 cup of apples in small cubes (optional)

Pre-heat oven at 350 degrees.
Mix all the dry ingredients in a bowl and the wet ingredients in another bowl. Add the dry ingredients to the wet ingredients. Fold in the apple cubes if using.
Bake until a tooth pick inserted in the middle of the "muffin" comes out clean. Freeze for up to 3 months.

 I made one batch without apple bits and one with apple bits.