To my knowledge these are soy, egg, milk and nut free.

Muffins

1 3/4 cup all-purpose flour
1/3 cup sugar
2 tsp baking powder
1/4 tsp salt
1/4 cup applesauce (replacement for 1 egg)
3/4 cup rice milk
1/4 cup safflower oil

In a mixing bowl combine flour, sugar, baking powder, and salt. Make a well in the center. Combine applesauce, milk, and oil; add all at once to flour mixture. Stir just until moistened (better should be lumpy). Lightly grease muffin cups or line with paper bake cups; (fill 2/4 full. Bake in a 400 degree oven about 20 min or until golden. Remove from pans; serve warm. Makes 10-12

(be sure to check the cooking spray you use to spray the pan, many have soy)

Variations:

Blueberry muffins: Prepare as above, except fold 3/4 cup fresh or frozen blueberries and if desired 1 tsp finely shredded lemon peel into muffin batter.

Cranberry Muffins: Prepare as above, except combine 1 cup coarsely chopped cranberries and 2 tbsp additional sugar. Fold into muffin batter

Jelly Muffins: Prepare as above, except do not use paper bake cups. Fill muffin cups 1/3 cull with batter, top each with 1 tsp jelly, jam or preserves, then top with enough batter to fill each muffin cup 2/3 full.

Banana Muffins: Prepare as above, except reduce milk to 1/2 cup. Add 3/4 cup mashed banana. Do not use paper cups.

Pumpkin muffins: Prepare as above, except add 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, and 1/8 tsp ground cloves to flour mixture. Add 1/2 cup canned pumpkin to applesauce mixture. Do not use paper cups.

Corn muffins: Prepare as above, except reduce flour to 1 cup and add 3/4 cup cornmeal to flour mixture. Do not use paper cups.

Oatmeal muffins: Prepare as above, except reduce flour to 1 1/3 cup and add 3/4 cup rolled oats to flour mixture.