Cranberry & White Chocolate Muffins

from a lemon poppyseed recipe

INGREDIENTS
4 cups white whole wheat flour
1-1/2 cups white sugar
1 tablespoon and 1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
4 T. flax seed, ground, plus 1/2 cup water (or sub 4 eggs)
2 cups plain, fat free yogurt
1/2 cup applesauce
2 tablespoons grated lemon zest
2/3 cup lemon juice
1 cup dried cranberries
1 cup white chocolate chips

DIRECTIONS
Preheat oven to 400 degrees F (205 degrees C). Lightly grease a 9x13 pan.
Combine the dry ingredients.
In a separate bowl mix the water, yogurt, apple sauce, lemon juice and lemon zest. Blend well and pour over the flour mixture. Mix until just combined. Do no overmix!
Spread batter evenly in the prepared pan. Bake at 400 degrees F (205 degrees C) for 30-35 minutes.
Let muffins cool in pans for 10 minutes before removing them from the pan.

For muffin pans bake ~20 minutes.