Preheat the oven to 400°. Lightly coat 12 2½" muffin cups with nonstick cooking spray or insert cupcake liners. In a medium-size bowl, pour the milk and oil over the cereal; set aside.
In a large bowl, combine the flour, cornmeal, baking powder, salt and sugar; add the cereal mixture and stir just until combined. Do not over mix.
In a clean medium-size bowl, beat the egg whites with an electric mixer set on high speed until they are stiff but not dry. With a rubber spatula, fold the egg whites into the batter.
Spoon the batter into the muffin cups, filling them to the top. Bake for 22 minutes or until a toothpick inserted in the center comes out clean. Remove from the pan and let cool on a wire rack; serve at room temperature. Makes 12 muffins.