Preheat the oven to 350 degrees. Line a 12-cup muffin tin with cupcake papers and spray with nonstick cooking spray.
Mix the dry ingredients in a small bowl.
In a large bowl, cream the oil and sugar with an electric mixer at medium speed until fluffy. Add the egg whites, beating well (it will be frothy).
Add the vanilla. Gradually add the dry ingredients, alternating with the milk, beating well after each addition. Spoon the batter into muffin cups about ¾ full.
Bake for 16-18 minutes or until golden brown around the edges and the tops of the muffins spring back when lightly touched.
Cool the muffins in the pan for 5 minutes. Remove from the pans and finish cooling on a wire rack.
While the muffins are cooling stir together the ingredients for the glaze. Drizzle over the cooled muffins.