1. Preheat oven to 325.
2. Line a muffin pan with paper liners.
3. In a large mixing bowl, use an electric beater to thoroughly combine eggs, honey, butter/oil, baking soda, salt, and lemon juice.
4. Stir in lemon rind and poppyseeds.
5. Stir in almond flour, a cup at a time, to make a fairly thick batter.
6. Spoon batter into muffin cups, using wet fingers to lightly press down any bumps on the tops before baking.
7. Bake for 25-30 minutes, until golden brown, springy to the touch, and a toothpick comes out clean.
8. These will keep unrefrigerated for a week, longer if refrigerated.
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