Carrot Currant Muffins

From Martha's Whole Living Site

Ingredients: Makes 14
Vegetable oil cooking spray
1 cup all-purpose flour
3/4 cup whole-wheat flour
3/4 cup sugar
2 1/2 teaspoons baking powder
Coarse salt
1/4 teaspoon ground cinnamon
1 cup plain low-fat yogurt
1/4 cup vegetable oil
2 large eggs, plus 2 large egg whites
2 cups grated carrots (about 2 lg carrots)
1/2 cup dried currants

With a pinch of cinnamon and a handful of dried currants, these muffins taste like a hybrid of carrot and spice cake.

Directions:

1. Preheat oven to 350 degrees. Line 14 cups of
   two 12-cup muffin tins with baking cups,
   and lightly coat each with cooking spray.
2. Whisk together flours, sugar, baking
   powder, 1/2 teaspoon salt, and the cinnamon
   in a large bowl. Whisk together
   yogurt, oil, eggs, and egg whites in a
   medium bowl. Fold yogurt mixture into flour mixture, then gently fold in carrots
   and currants until combined.
3. Spoon batter into baking cups until
   each is three-quarters full. Bake until a
   toothpick inserted into the center of each
   comes out clean, about 25 minutes.
   Transfer pans to wire racks, and let cool
   for 10 minutes. Turn out muffins
   onto racks, and let cool completely.