Position the oven rack in the center and preheat to 400. Coat muffin pan with cooking spray and set aside.
Combine the flour, baking powder, baking soda, salt, sugar and poppyseeds. Mix together with a whisk until blended. In another bowl, whisk together the eggs, soy milk, lemon juice, margarine and zest until well blended. Stir the egg mixture into the flour mixture until just combined, taking care not to overmix the batter. It should look lumpy.

Spoon the batter into the prepared muffin tins, filling each cup 2/3 full. Any cups that are not filled with batter should be filled halfway with water to allow for even baking. Bake muffins until golden brown adn tester inserted in the center comes out clean, about 20 mins. Let cool for about ten minutes, then transfer muffins to a wire rack and cool completely. Enjoy!