Carrot-Currant 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

1/4 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 (from about 2 large carrots)

1/2 cup dried currants

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