Parsnip Rosemary Muffins

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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 cup plain low-fat yogurt

1/4 cup vegetable oil

2 large eggs, plus 2 large egg whites

1 cup grated parsnip (from 2 medium parsnips)

3/4 teaspoon chopped fresh rosemary

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