The dry ingredients (flour, cornmeal, brown sugar, baking powder, salt, baking soda and pepper) are whisked together in a small bowl.
In a separate bowl, mix together applesauce, sour cream, almond milk and oil. The two mixtures get combined and lastly, the corn and jalapenos are folded in. Do not over mix.
Line a muffin pan with wrappers and using a scoop, fill them 2/3 full. Do not overfill the baking cups. Bake at 400 degrees for about 14-16 minutes or until a toothpick inserted comes clean. Cool for a few minutes in the pan and then remove to a rack to cool completely. I like to serve them warm with a bit of vegan margarine and a drizzle of agave syrup.
MAKES 10 STANDARD MUFFINS.