1 cup yellow cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon granulated sugar
2 egg whites
1 1/4 cups plain nonfat yogurt
1/4 cup vegetable oil
Vegetable cooking spray

Combine cornmeal, flour, baking powder, baking soda, salt and sugar in a large bowl; make a well in center of mixture.

Combine egg whites, yogurt and oil; add to dry ingredients, stirring just until moistened.

Spoon mixture into muffin pans coated with cooking spray, filling three-quarters full. Bake at 425 degrees F for 12 to 14 minutes or until golden brown. Remove muffins from pans immediately.

Yields 1 1/2 dozen.