1 1/2 c. yellow cornmeal
1 tsp. baking soda
1 tsp. sugar
1/2 tsp. salt
2 egg whites
1/8 c. picante sauce
1/4 c. veg. oil
1 carton (8 oz,) plain non-fat yogurt

Combine cornmeal, baking soda, sugar, and salt in a large bowl; make a well in center of mixture. Combine egg whites and picante sauce, oil and yogurt. Add to dry ingredients, stirring just until moistened. Spoon into muffin pans coated with cooking spray, filling two-thirds full. Bake at 425 degrees for 18 to 20 minutes. Remove from pans. Yield: 1 dozen (115 calories per muffin)