Cornmeal Muffins

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 non-fat yoghurt

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, yoghurt 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.

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