Preheat oven to 180c.
Line a 12 cup muffin tin with muffin wrappers
In a jug, whisk together the oil, yogurt, lemon juice and prepared egg replacer.
In a large bowl, sift the dry ingredients except for the poppy seeds.
Stir in the poppy seeds and lemon zest.
Make a well in the middle and pour in the wet ingredients.
Stir until just combined. The mixture should still have a few little lumps.
Pour into the prepared muffin cases and bake for about 18-20 minutes or until they are risen and just spring back to the touch.