Preheat your oven to 350°F (175°C, or gas mark 4).
Combine all the dry ingredients in a bowl and blend well.
Add the eggs, oil, honey and vanilla to the dry mixture and blend very well. I use a mixer.
Add the lemon zest, and poppy seeds and blend well. I prefer to grate the lemon directly over the mixing bowl (and estimate a tablespoon).
Add the batter to baking cups and bake. For mini-muffins, bake for about 12 minutes. For regular-size muffins, bake for about 20 minutes, or until a toothpick comes out clean and the top has browned a bit.
Store for a few days in a container at room temperature or in the refrigerator for a few weeks.